Summer salad with tomatoes and shrimps
4 servings
45 minutes
Summer tomato salad with shrimp is an exquisite dish of French cuisine that embodies the freshness and lightness of summer days. This salad features a rich flavor combining the sweet taste of ripe tomatoes, the tenderness of shrimp, and the spiciness of greens. Its origin is linked to the traditional French love for fresh ingredients and skillful texture combinations. Eggs stuffed with soft pâté cream add a refined creamy note, while green pepper and lettuce leaves provide a fresh crunchy structure to the dish. The sprat on top emphasizes the marine accent, making the salad a perfect complement to light white wine. This salad not only looks aesthetically pleasing on the plate but also delights with a harmonious balance of flavors, ideal for a summer dinner on the terrace or a picnic outdoors.
1
Cut off the top of the tomatoes and carefully scoop out the insides with a spoon. Boil the eggs hard, cut them in half across, and remove the yolks.
- Tomatoes: 300 g
- Chicken egg: 4 pieces
2
Make a filling from egg yolks soaked in milk, 4 slices of bread, finely chopped parsley, dill, and olive pulp. Fill half of the egg whites with the filling.
- Chicken egg: 4 pieces
- Milk: 50 ml
- White bread: 250 g
- Parsley: 25 g
- Dill: 25 g
- Black olives: 50 g
3
Prepare a mixture of fresh vegetables, finely chopped ham, and shrimp. Fill the tomatoes with this mixture. Place the remaining halves of the egg whites on top.
- Carrot: 50 g
- Cucumbers: 50 g
- Peeled shrimp: 40 g
- Radish: 50 g
- Ham: 40 g
- Tomatoes: 300 g
4
Cut the green lettuce leaves and green pepper into thin strips and make a kind of bedding from this green mass, on which to place tomatoes and halved stuffed eggs. On top of the stuffed eggs, place the cleaned sprats crosswise, removing the heads and bones.
- Green salad leaves: 40 g
- Green bell pepper: 100 g
- Sprat: 50 g
