This one-bowl, no-bake snack is a fantastic choice for a protein-rich snack on the run.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 medium tomatoes, cut into 1/2-inch pieces
- 1 medium cucumber, peeled and coarsely chopped
- 1 medium green bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 tablespoon red wine vinegar
- 1 clove garlic, peeled and pressed
- 3 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper to taste
- 3 large hard-boiled eggs, peeled and quartered
- 3 tablespoons sliced Spanish pimento-stuffed green olives
Instructions
- Combine tomatoes, cucumber, green pepper, and onion in a bowl.
- Stir red wine vinegar and garlic together in a small bowl for the dressing; gradually whisk in olive oil. Season with salt and freshly ground black pepper.
- Drizzle dressing over the tomato mixture and toss well to coat. Cover and chill in the refrigerator for 2 hours.
- Garnish the salad with hard-boiled egg wedges and olives before serving.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 271 mg |
| Sugars | 6 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is very good. Have always heard of it but never found a recipe until now. Is pretty good as is. Please have some crusty bread available because it turns out very juicy and is worthy of bread to clean up the plate! Will make it again!