Tomato and Egg Salad

Instructions

1. 1

   Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat.

2. 2

   Once boiling, reduce the heat to low and let the eggs simmer for about 10 minutes.

3. 3

   Remove the eggs from the pot and place them in a bowl of cold water to cool. Once cooled, peel the eggs and slice them.

4. 4

   Wash the tomatoes and cut them into wedges.

5. 5

   In a large bowl, combine the sliced eggs and tomato wedges.

6. 6

   Drizzle the olive oil and balsamic vinegar over the salad.

7. 7

   Season with salt and pepper to taste.

8. 8

   Gently toss the salad to combine all ingredients.

9. 9

   Garnish with fresh basil leaves before serving.