Egg & Tomato Salad Ingredients
- 50 g/2 oz pine nuts
- 125 ml/4 fl oz olive oil
- 24 cherry tomatoes
- 24 quail’s eggs, hard-boiled and chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon granulated sugar
- 2 tablespoons red wine vinegar
Egg & Tomato Salad Recipe
In a frying pan over a medium heat, fry the pine nuts in a teaspoon of the oil until golden brown, taking care not to scorch.
Put the tomatoes and quail’s eggs in a serving bowl. Sprinkle the pine nuts over the top.
Blend the remaining olive oil, salt, sugar and red wine vinegar together in a screw top glass jar until thoroughly mixed.
Pour the dressing over the eggs. Let stand for 10 minutes to allow the flavors to infuse before serving.