Cucumber Tomato Salad

Today I have a lovely side dish that is colorful, tasty, and might even sneak some veggies into your kids when they’re not looking.

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We start by hardboiling three eggs. (They should spend 15 minutes at a full rolling boil, if you don’t happen to keep egg timing tables in a readily accessible part of your brain.)

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Peel the eggs and slice them in half, then gently pop out the yolks. They’re not part of this recipe, so you can toss them, or mix in some mayo for a sandwich spread, or even sprinkle on a little salt and snack on them while you’re cooking. That’s what I always end up doing. I’m sure my arteries are so grateful to me.

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Meanwhile, cut the whites lengthwise again, then cross-cut into thirds. Or whatever, just get them bite-sized.

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Slice and dice about half a cucumber.

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And do the same with two roma tomatoes.

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Now, the critical question: what dressing to use? Generally speaking, we’re going for an Italian flavor here. (Notice how the salad is a lovely red, white, and green? That’s no accident, my friend.) There are a lot of GFCF Italian dressings out there, but then again, there are a lot that aren’t. Personally, I’m in love with Brianna’s New American dressing, which is basically a thick balsamic vinaigrette. It’s darn tasty, whatever national heritage it wants to claim. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!]

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Drizzle with impunity, toss lightly, and dig in! Another option is to substitute tofu for the egg whites, if you happen to be vegan, or just like the taste of tofu. I don’t fall into either category, but I promise I won’t judge. Well, not very harshly, at any rate.

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Happy Eating!

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The GFCF Lady’s Cucumber Tomato Salad

3 hardboiled eggs
1/2 cucumber
2 roma tomatoes
3-4 Tbs Brianna’s New American dressing