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Salad of Peppers, Anchovies and Hard-Boiled Eggs

A refreshing salad featuring a combination of colorful peppers, savory anchovies, and protein-rich hard-boiled eggs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium bell peppers sliced
  • 1 cup cherry tomatoes halved
Proteins
  • 4 large hard-boiled eggs peeled and quartered
  • 100 grams anchovies drained
Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon vinegar balsamic or red wine
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Boil the eggs for about 10 minutes, then cool and peel them.
  2. Slice the bell peppers and halve the cherry tomatoes.
Assembly
  1. In a mixing bowl, combine the sliced peppers, halved tomatoes, quartered eggs, and anchovies.
  2. Drizzle with olive oil and vinegar, then season with salt and pepper to taste.
  3. Toss gently to mix all ingredients.

NUTRITION INFORMATION:

Serving: 1 serving Calories: 250cal (13%) Carbohydrates: 10g (3%) Protein: 15g (30%) Fat: 18g (28%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 14g Trans Fat: 0g Cholesterol: 200mg (67%) Sodium: 800mg (35%) Potassium: 300mg (9%) Fiber: 2g (8%) Sugar: 3g (6%) Vitamin A: 500IU (10%) Vitamin C: 60mg (73%) Calcium: 50mg (5%) Iron: 2mg (11%)
Keywords: easy, healthy, quick

Notes

This salad can be served as a light meal or a side dish.

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