Bruschetta Salad With Shaved Eggs

Time to Cook: 
9 min
Time to Prepare: 
10 min
Number of Servings: 
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One of the best things about summer is fat, red, juicy tomatoes tossed with tender basil and salty cheese. Why limit yourself to having bruschetta on bread? Throw it on your salad, and then lightly shave some hard boiled egg over top to add a little extra. You could even sprinkle some cooked and crumbled bacon for a bit of salty kick. This salad makes a great dinner on the deck with a glass of wine and some crusty bread or beside a steak right off the grill.

Summery tomatoes, crunchy romaine with shaved eggs


1 large egg

3-4 cups Romaine lettuce

2 medium tomatoes

1 Tbsp parmesan cheese

2 Tbsp extra virgin olive oil

1/4 cup chopped sweet pepper (either red, yellow, or orange)

1 clove garlic, minced

1/4 tsp dried basil or 1/4 cup chopped fresh basil leaves

salt and cracked black pepper to taste

optional: 2 slices of bacon, cooked and crumbled

your favourite balsamic dressing


1. Hard boil your egg and let it cool well.

2. In a medium bowl, toss together the tomatoes, basil, parmesan, chopped sweet pepper, and olive oil. Season to taste with salt and pepper. Set aside.

3. Divide the Romaine lettuce between two bowls (1 per serving) and then pile the bruschetta topping over the lettuce. Using the fine side of a box grater, gently grate the hard boiled egg over the tops of the salads. You may wish to grate the egg onto a cutting board first and then divide it between the salads. This works best if the egg is well chilled. Top with optional cooked and crumbled bacon for a little extra naughtiness.

4. Serve with dressing on the side.