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
Units
Scale
- 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
