Brunch Shepard Salad

Name: Brunch Shepard Salad
Prep time: 30 min
Total time: 30 min
Cuisine: European, American
Ingredients: 1 yellow pepper small diced; 2 baby cucumbers diced; 1 small yellow onion diced into a brunoised; 5 small tomatoes small diced; 3 tablespoons feta crumbles; 5 Tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 1/2 teaspoon red wine vinegar; 1 clove elephant garlic rough chopped; 1/4 teaspoon dill; 1/4 teaspoon oregano; salt and pepper to tast; 6 large boiled eggs (cook them to your liking. I enjoy mine like jelly so I cook mine for 7 minutes in boiling water. then chill in an ice bath.); smoked paprika garnish

3 steps

Prep:30min

Updated at: Sat, 07 Oct 2023 03:57:21 GMT

Nutrition balance score

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Ingredients

3 servings

small, diced into a brunoised

5tomatoes

small, small diced

3 tablespoonsfeta crumbles

Vinaigrette

5 tablespoonsextra virgin olive oil

1 tablespoonlemon juice

½ teaspoonred wine vinegar

1 cloveelephant garlic

rough chopped

¼ teaspoondill

¼ teaspoonoregano

salt

pepper

to tast

Garnish

6eggs

large boiled, cook them to your liking, I enjoy mine like jelly so I cook mine for 7 minutes in boiling water, then chill in an ice bath

smoked paprika

garnish

Instructions

Step 1

Start by making our vinaigrette by adding our ingredients into a bowl. Blend with an immersion blender or a good old fashion blender. Taste and adjust seasoning accordingly to your liking.

BlenderMix

lemon juice1 tablespoon

red wine vinegar½ teaspoon

elephant garlic1 clove

dill¼ teaspoon

oregano¼ teaspoon

salt

pepper

Step 2

Add your veggies into a bowl and mix with your dressing. Let it marinade for 30 minutes if possible so the flavors can marry together.

Step 3

Plate up your salad and garnish with a boiled egg. Finish with hot paprika if your heart so desires. If you have room for the extra calories you can even add tahini. Finish with a little bit of feta.