Description
A refreshing and easy-to-make tomato salad featuring ripe beefsteak tomatoes, crisp cucumber, red onion, and chopped hard-boiled egg whites, all tossed in a creamy ranch dressing with fresh dill and seasonings. Perfect as a light side dish or a healthy snack.
Ingredients
Scale
Vegetables
- 4 to 6 ripe beefsteak tomatoes, cut into chunks
- 1 cucumber, peeled and cubed
- ½ red onion, sliced into rings
Other Ingredients
- 4 hard-boiled eggs, whites only, chopped
- ½ cup bottled ranch dressing
- 2 tsp chopped fresh dill
- ½ tsp pepper, or to taste
- salt, to taste
Instructions
- Prepare Tomatoes: Cut each beefsteak tomato into 8 to 10 chunks and place them in a large mixing bowl to form the salad base.
- Add Vegetables and Eggs: Add the peeled, cubed cucumber, sliced red onion rings, and chopped hard-boiled egg whites to the bowl with the tomatoes.
- Toss with Dressing and Seasoning: Pour in the bottled ranch dressing and add the chopped fresh dill, pepper, and salt. Gently toss all ingredients together to coat evenly.
- Chill Salad: Cover the bowl with plastic wrap or a lid, then refrigerate the salad for at least 1 hour before serving to allow flavors to meld and for a refreshing chilled dish.
Notes
- Using only the egg whites keeps the salad light and adds protein texture without a strong flavor.
- Feel free to substitute the bottled ranch with a homemade dressing for a fresher taste.
- Adjust salt and pepper according to your preference for seasoning.
- This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
- For added crunch, you can sprinkle some chopped celery or nuts just before serving.
