This delicious and refreshing salad with eggs was created on the spot, inspired by what I found in my beloved fridge. I had some fresh green lettuce, so I thought, why not try something new? The result is this simple, yet tasty salad that can easily be adapted to your liking. Feel free to add tuna, corn, or tomatoes, as they would fit perfectly into this recipe. If you’re craving a bit of protein, some chicken breast or bacon would also make a wonderful addition. Next time, I’ll give that a try! This salad reminds me a bit of a classic tomato, egg, and bacon salad (find that recipe here), but without the meat or tomatoes.
Let’s make a delicious salad together!
Salad with Eggs, Feta Cheese, and Radishes
This simple, vibrant salad is perfect for a healthy meal any day of the week. It combines fresh lettuce, radishes, feta cheese, and hard-boiled eggs with a tangy balsamic olive oil dressing. Quick to prepare, yet full of flavor, this salad is customizable—add your favorite veggies, protein, or even some croutons for added texture.
Easy
Equipment
1 pot to boil eggs
1 large bowl
1 kitchen knife
1 empty jar for shaking the dressing
Ingredients
1 head fresh lettuce- 200 g feta cheese or cow, goat, or sheep cheese
- 4 eggs
- 4 radishes
- 1 carrot optional
For the dressing
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
Instructions
- Start by boiling the eggs until they're hard. Once done, set them aside to cool.
- While the eggs are cooling, wash the lettuce thoroughly and dry it well. If the lettuce isn’t fully dry, the dressing won't stick to the leaves and will pool at the bottom of the bowl. Tear the lettuce into bite-sized pieces and place it in a large bowl.
- Cut the feta cheese into small cubes and add it to the lettuce. Wash and peel the radishes and carrot (if using), then cut them into small cubes and add them to the bowl. Give the salad a quick toss.
- Once the eggs have cooled, peel them and chop them into cubes (or slice them, depending on your preference) and add them to the salad. Season with salt and freshly ground black pepper to taste.
- In a separate bottle or jar, add the olive oil and balsamic vinegar. Close the lid and shake well until it forms a frothy consistency.
- Pour the dressing over the salad, toss gently (be careful not to crush the eggs), and it’s ready to serve! For an extra crunch, try adding some croutons on top. Enjoy your meal!
Notes
If you try this salad, we would love to hear your thoughts and any ideas you have for making it even better! Share your tips or tweaks in the comments below to inspire others.
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Nutrition
Calories: 403kcalCarbohydrates: 6gProtein: 13gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.02gCholesterol: 208mgSodium: 649mgPotassium: 256mgFiber: 1gSugar: 3gVitamin A: 4346IUVitamin C: 3mgCalcium: 294mgIron: 2mg
Tried this recipe?Let us know how it was!
