Vegetable salad with egg and cheese

Name: Vegetable salad with egg and cheese
Ingredients: a tomato a cucumber a piece of salty cow cheese (100 g) a fresh egg a new red potato balsamic vinegar salt pepper

Salad - Vegetable salad with egg and cheese by Tania N. - Recipia

Vegetable salad with egg and cheese When I want something quick, without frying and without many dishes, I prepare this vegetable salad with egg, potato, and salty cheese. The tomato and cucumber remain fresh, while the potato and egg are cooked separately in the microwave. The cottage cheese adds enough salt and consistency, while the balsamic vinegar ties the flavors together. The recipe does not specify a number of servings, so it can be served as a main dish or shared, depending on the size of the vegetables and each person's appetite. Quick Info Total time: about 7 minutes for cooking the egg and potato, plus washing and cutting time Preparation time: not specified exactly; it only takes the time for cleaning and cutting the ingredients Cooking time: 2 minutes for the egg and 5 minutes for the potato in the microwave Servings: the number is not specified in the original recipe Difficulty: easy Recipe type: vegetable salad with egg, potato, and cheese Ingredients 1 tomato 1 cucumber 1 new red potato 1 fresh egg 100 g salty cow cheese Balsamic vinegar, to taste Salt, to taste Pepper, to taste Preparation method 1. Wash the tomato, cucumber, and potato well. The cleaning of the vegetables starts with rinsing them, especially if they have dirt or impurities on the skin. 2. Peel the cucumber. Cut the tomato in half, then into rounds or slices, as it is easier to arrange in the salad. 3. Clean the potato using a fork, as indicated in the basic recipe. Place it in a bowl with a little salt and cook it in the microwave for 5 minutes. 4. Crack the egg into a bowl and add a pinch of salt. Place the bowl in the microwave for 2 minutes. 5. While the egg and potato are cooking, cut the salty cow cheese into pieces. The amount used is 100 g. 6. Slice the cucumber and place it in a large bowl. Add the chopped tomato and cheese pieces. 7. Drizzle balsamic vinegar over the vegetables and season with salt and pepper. Gently mix so that the tomato does not crush and the cheese remains in pieces. 8. When ready, add the egg and potato to the salad. The potato can be placed whole or cut before serving, depending on its size and how you want the salad to look. 9. Serve immediately. It is good to keep in mind that the power of microwaves can vary. The recipe indicates 2 minutes for the egg and 5 minutes for the potato, and these are the times that should be followed here. If there are differences in results, they may be related to the size of the potato or the power of the appliance. The egg should be placed in a bowl, not directly on the plate with vegetables, as it is cooked separately. Why I make the recipe often I like the recipe because it uses common ingredients and does not require complicated preparation. The tomato and cucumber are quick to cut, the cheese needs no further preparation, and the egg and potato are cooked in the microwave. It is a practical option when I want a simple meal, but not just raw vegetables. The salty cheese provides flavor, while the balsamic vinegar adds acidity without the need for a separate dressing. The potato makes the salad more substantial, while the egg complements the combination with a denser texture. The recipe is served immediately, so I usually prepare it just before the meal. Tips Stick to the amount of 100 g of salty cheese mentioned in the recipe, especially if you are using salt separately. The cheese may already be salty enough, so it is better to add salt gradually to the salad. Cut the tomato into rounds or slices, not into very small pieces. This way, it holds its shape better when mixing the ingredients. The potato should be washed before being placed in the microwave and placed in a bowl with a little salt, according to the recipe steps. The indicated time is 5 minutes. The egg is cooked separately in a bowl with a pinch of salt. Do not mix it directly with the vegetables before baking, as it is added at the end. For a balanced taste, first add balsamic vinegar and pepper, then check the salt. The salty cheese greatly changes the final taste. Substitutions No substitutions for ingredients are indicated in the recipe source. If necessary, you can use another type of salty cow cheese, keeping the same amount of 100 g, but the taste of the salad may differ depending on how salty the cheese is. Balsamic vinegar does not have an exact quantity in the recipe, so it can be added to taste. Another type of dressing or additional ingredient is not recommended. Variations The basic recipe can be made with the tomato cut into rounds or slices. This is the only cutting variation mentioned and only influences the appearance of the salad, not the preparation steps. You can choose to cut the potato after cooking, before adding it to the bowl, or to place it whole on the salad, as indicated in the original recipe. For a larger potato, the pieces are easier to eat if it is cut before serving. Serving ideas The salad is served immediately after the egg and potato are ready. It can be placed in a single bowl or divided into plates, depending on the amount obtained. It is suitable as a simple meal, as it contains vegetables, egg, potato, and cheese. The balsamic vinegar is added before serving to keep the vegetables as fresh as possible. Frequently asked questions 1. Can I use a potato of another color? The recipe indicates a new red potato. You can use the potato mentioned in the ingredient list, and the color and type of potato can influence the texture after cooking. No other type is specified in the original recipe. 2. How much balsamic vinegar should I add? The quantity is not specified. Add balsamic vinegar to taste, keeping in mind that it should season the tomato, cucumber, potato, and cheese without completely covering their flavor. 3. Can I prepare the egg and potato beforehand? The recipe adds them to the salad immediately after cooking and recommends serving at the end. For the best texture, it is preferable to prepare the vegetables while the egg and potato are in the microwave, then add them on the spot. 4. Why is there salt in both the egg and the potato? In the original recipe, the egg receives a pinch of salt, and the potato is placed in a bowl with a little salt. The salad is then seasoned separately. The total amount of salt can be adjusted since the cottage cheese is already salty. Nutritional values The values are estimates and refer to the entire quantity of ingredients, as the recipe does not specify the number of servings or the exact weight of the tomato, cucumber, and potato. For the entire salad, the estimate is about 450-550 kcal, depending on the size of the vegetables and the type of cheese used. The approximate content can be: Protein: 28-35 g Carbohydrates: 40-55 g Fats: 20-28 g Fiber: approximately 6-9 g Most of the protein and fat come from the egg and cheese, while the carbohydrates are mainly provided by the potato and tomato. Balsamic vinegar contributes very little to the caloric value if used in small amounts. The values can vary quite a bit depending on how fatty the cheese is and the size of the potato. Storage and reheating The salad is best immediately after preparation, as the cucumber and tomato release water after being mixed with salt and vinegar. If leftovers remain, store them in the fridge in a covered container and consume them as soon as possible. It is not a salad suitable for long-term storage. The raw vegetables lose their texture, and the balsamic vinegar can soften them. The egg and potato can be reheated separately, but the already assembled salad is not recommended for reheating. The most practical thing is to prepare only the amount that is to be served.

Vegetable salad with egg and cheese

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