A refreshing twist: Simple spring salad for Easter delight
For me, the Easter table is a palette of traditional flavours, but I also enjoy surprising my family with something new and unexpected. This year, instead of classic salads, I decided to prepare a dish that may seem daring at first glance, but I'm confident that its freshness and simplicity will win over my family’s taste buds. It’s a salad that combines the juiciness of tomatoes, the delicacy of eggs, and the boldness of red onion.
Easter is a time when the table is laden with delicious fare, and each dish holds significance—not just in taste but also symbolically. This year, I've chosen to surprise my loved ones with something new—a dish combining simplicity with an original blend of flavours. This spring salad is my personal experiment, perfectly fitting the spirit of Easter Sunday—fresh, light, yet substantial.
Spring salad – ingredients and step-by-step recipe
Below, I present a detailed recipe for my spring salad, which impresses with its colour, taste, and simplicity of preparation. It's perfect for the holiday breakfast as well as for a light lunch on warmer days.
Ingredients (for 3–4 people):
- 2 ripe tomatoes (preferably heirloom),
- 2 hard-boiled eggs,
- 1 small red onion,
- 2 tablespoons of mayonnaise (homemade or high-quality store-bought),
- Salt and freshly ground pepper to taste,
- A few leaves of fresh chives or basil (optional, for decoration).
Preparation method:
- Thoroughly wash the tomatoes. If they have tough skin, gently score them and blanch them with boiling water – after a few seconds, they peel easily. Then cut them into medium-sized cubes to retain their juiciness.
- Peel the red onion and slice it into thin half-moons. If it’s too sharp, soak it in cold water for a few minutes – this gives it a milder flavour.
- Hard-boil the eggs (about 8–9 minutes from boiling), cool them, and peel. Then grate them on a coarse grater – this way they blend nicely with the other ingredients.
- In a large bowl, combine the tomatoes, onion, and grated eggs.
- Season everything with freshly ground pepper and a pinch of salt – not too much, so as not to overshadow the taste of the vegetables.
- Add the mayonnaise – about two tablespoons – and gently mix everything, being careful not to crush the ingredients.
- Before serving, decorate the salad with fresh chives or basil – this adds colour and spring freshness.
I serve it immediately or store it in the fridge for no more than a few hours – it tastes best chilled, but on the same day.
Spring salad – a simple way to freshness among holiday classics
The Easter table is dominated by hearty dishes—roasts, white borscht, pâtés. That's why it’s also worth including something light and colourful that refreshes the palate. The spring salad with tomatoes, eggs, and onion is the perfect balance – it has creaminess thanks to the mayonnaise, crunchiness from the onion, and juiciness from the tomatoes.
It’s also a great option for those looking for a quick recipe. Preparation takes no more than 15 minutes, and the result—I guarantee—will impress both family and guests.
Surprisingly, it also works well as a side dish to meats, bread, or just as a standalone snack. In my home, it always disappears as one of the first. And that's why this year it will be the star among my Easter offerings.
