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Mediterranean Egg & Tomato Salad with Hummus
A simple and fresh Mediterranean-inspired salad combining boiled eggs, fresh tomatoes, salad greens, and creamy hummus. Perfect for beginners, this dish requires minimal cooking and is ready in under 30 minutes.
25 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty4/10
Sour3/10
Umami4/10
Spicy1/10
🥄 Texture
A mix of crisp and creamy: tender but firm hard‑boiled egg whites with slightly crumbly yolks, juicy tomato pieces, and crunchy raw onion and salad greens. The hummus and olive oil add a smooth, velvety coating that contrasts with the fresh, leafy bite.
👃 Aroma
Fresh, herbaceous notes from the salad greens and ripe tomatoes with a mild sharpness from the raw onion. Background savory and nutty hints from the hummus (tahini/garlic) and a faint eggy warmth rounded by fruity olive oil.
🍷 Pairs Well With
Dry Sauvignon Blanc or a light, chilled rosé; non‑alcoholic options include sparkling water with lemon or unsweetened iced tea to cut through the richness.
🥗 Side Dishes
Warm pita or crusty bread for scooping, a platter of marinated olives and feta, or a simple grain salad (quinoa or orzo) or roasted Mediterranean vegetables.
Ingredients(8 items)
- 14 large eggs
- 22 cups salad greens (washed and chopped)
- 32 medium tomatoes (diced)
- 41/2 small onion (thinly sliced)
- 51/3 cup hummus
- 61 tablespoon olive oil
- 7Salt to taste
- 8Black pepper to taste
Nutrition Information(per serving)
320
Calories
17g
Protein
12g
Carbs
22g
Fat
Instructions
- 1
Place the 4 eggs in a pot and cover them with cold water. Bring to a boil over medium heat.
- 2
Once boiling, reduce heat to low and simmer for 10 minutes. Then drain and transfer the eggs to cold water to cool.
- 3
While the eggs cool, prepare the salad by mixing the salad greens, diced tomatoes, and thinly sliced onion in a large bowl.
- 4
Peel the cooled eggs and slice them into halves or quarters. Add the eggs to the salad bowl.
- 5
Drizzle the olive oil over the salad and season with salt and black pepper. Gently toss everything together.
- 6
Serve the salad with hummus on the side or dolloped on top as a creamy dressing.
- 7
Enjoy immediately or refrigerate for up to 1 hour before serving for a chilled salad.
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