Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 egg (s)
- 2 tomato (s)
- 0.5 ½ cucumber (s)
- 1 bell pepper (s)
- 1 onion (s)
- 1 small iceberg lettuce or lettuce
- 1 teaspoon herbs, mixed (frozen)
- 4 tablespoon olive oil
- 2 tablespoon vinegar
- 50 g cheese, rated
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Boil eggs for 10 minutes. Quench, peel and cut into eighths. Wash the tomatoes and cut into small pieces. Peel the cucumber and cut into small sticks. Clean the bell pepper and cut into fine cubes. Peel the onion and cut into very fine cubes. Clean the lettuce and pluck it into bite-sized pieces. Put all the vegetables in a bowl. Mix, then fold in the herbs and cheese.
- For the dressing, mix the oil, vinegar, pepper, salt, sugar and the same amount of water together well (works best in a shaker). Pour over the salad, stir and serve.
- Baguette goes well with it.
- A perfect summer lunch - very light and refreshing.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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