Rainbow tomato salad with quail eggs is a vibrant, nutritious, and visually stunning dish that celebrates the freshness of summer produce. Juicy heirloom cherry tomatoes, tender green beans, sweet corn, and delicate quail eggs come together in a simple balsamic-Dijon vinaigrette. Optional shrimp adds a light protein boost, making this salad a well-balanced starter or side that’s bursting with color and flavor.
Why You’ll Love This Recipe
This salad is the perfect marriage of texture and taste—crisp green beans, creamy quail eggs, juicy tomatoes, and sweet corn offer a refreshing combination in every bite. The homemade vinaigrette brings brightness and balance with tangy balsamic and zesty Dijon mustard. Quick to prepare, naturally gluten-free, and easily adaptable, it’s a beautiful and nourishing option for lunch, dinner, or entertaining.
Ingredients
- 2 cups cherry tomatoes (red, yellow, and orange), halved
- 1/2 cup green beans, trimmed and blanched
- 6 quail eggs, boiled and sliced in half
- 1/2 cup cooked shrimp (optional)
- 1/2 cup sweet corn kernels
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Boil the quail eggs for 3–4 minutes, then cool in an ice bath, peel, and slice in half.
- Blanch the green beans in boiling water for 2 minutes, then transfer to ice water to stop cooking. Drain and pat dry.
- In a large mixing bowl, combine halved cherry tomatoes, green beans, sliced quail eggs, sweet corn, and cooked shrimp (if using).
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper to make the vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Garnish with chopped fresh parsley and serve immediately.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
- Total Time: 15 minutes
Variations
- Add Cheese: Crumbled goat cheese or feta makes a flavorful addition.
- Vegetarian Version: Omit the shrimp for a lighter, plant-based dish.
- Grain Base: Serve over cooked quinoa, couscous, or farro for a more filling meal.
- Different Protein: Swap shrimp for grilled chicken or chickpeas for a heartier option.
- Extra Herbs: Add fresh basil or dill for extra freshness.
Storage/Reheating
This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day. If storing, keep the dressing separate and add just before serving to maintain the texture of the vegetables and eggs. This recipe is not suitable for freezing.
FAQs
Can I use regular eggs instead of quail eggs?
Yes, two hard-boiled chicken eggs cut into quarters can be used as a substitute.
Can I use canned corn?
Yes, canned corn is a convenient alternative. Drain and rinse it before using.
How do I blanch green beans?
Boil trimmed green beans for 2 minutes, then plunge them into ice water to stop cooking and preserve their color.
What kind of tomatoes are best?
Heirloom cherry tomatoes in a variety of colors add both flavor and a beautiful presentation.
Can I make this salad ahead of time?
You can prepare the ingredients ahead, but assemble and dress just before serving for the best texture.
Is this salad gluten-free?
Yes, all ingredients listed are naturally gluten-free.
What can I use instead of balsamic vinegar?
Red wine vinegar or lemon juice can be used in place of balsamic for a different flavor profile.
How do I cook quail eggs?
Place quail eggs in boiling water for 3–4 minutes, then cool immediately in an ice bath before peeling.
Is this salad good for meal prep?
It’s best fresh, but components can be prepped in advance and assembled before eating.
What should I serve with this salad?
It pairs well with grilled meats, seafood, or crusty bread for a complete summer meal.
Conclusion
Rainbow tomato salad with quail eggs is a colorful and elegant dish that captures the essence of fresh, seasonal ingredients. With its crisp vegetables, creamy eggs, and tangy vinaigrette, it’s a perfect side or light entrée for summer meals, gatherings, or healthy everyday dining. Quick to prepare and easy to adapt, this salad brings both flavor and beauty to your plate.
Rainbow Tomato Salad with Quail Eggs
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Rainbow Tomato Salad with Quail Eggs is a colorful and nutrient-rich summer salad featuring juicy heirloom cherry tomatoes, crisp green beans, tender quail eggs, sweet corn, and a zesty balsamic-Dijon vinaigrette. Perfect as a light main dish or vibrant side, it’s bursting with fresh flavor and seasonal goodness.
Ingredients
- 2 cups cherry tomatoes (red, yellow, and orange), halved
- 1/2 cup green beans, trimmed and blanched
- 6 quail eggs, boiled and sliced in half
- 1/2 cup cooked shrimp (optional)
- 1/2 cup sweet corn kernels
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine halved cherry tomatoes, blanched green beans, sliced quail eggs, shrimp (if using), and sweet corn.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Garnish with chopped parsley and serve immediately.
Notes
- Swap shrimp for feta or chickpeas for a vegetarian option.
- For best flavor, use ripe, seasonal tomatoes.
- Great for brunches, picnics, or as a starter for summer dinners.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish, Light Main
- Method: Assembling, Boiling, Blanching
- Cuisine: Gluten-Free, Low-Carb
