Cheese and Herb Salad

Salad with hard cheese, fresh herbs, eggs, and mayonnaise
Preparation time: 10 min
Cooking time: 10 min
Servings: 4
Difficulty: Medium
Calories: 190 kcal
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Rating: 4 Votes: 4

I make cheese and herb salad when I want something quick, nourishing, and hassle-free. To me, it’s associated with spring and summer, when the fridge always has fresh herbs and the basket has a few eggs. The salad is very easy to prepare – all you need are eggs, cheese, herbs, and a bit of mayonnaise. It’s one of those dishes where simple ingredients come together into a full-fledged meal – tender, balanced, and nutritious.

I use seasonal herbs – usually parsley, dill, and a bit of green onion in my kitchen. They complement each other well and create a fresh aroma that doesn’t overpower the taste of the cheese and eggs. I use hard cheese with a mild creamy flavor – like gouda or edam. It grates easily and has a pleasant texture. I boil the eggs hard and grate them on a medium grater so they blend well with the other components.

I use classic mayonnaise for dressing – it creates a soft, creamy consistency that binds all the ingredients into a cohesive mix. If I want a lighter salad, I sometimes use half mayonnaise and half sour cream. You can also add a pinch of garlic or a bit of mustard for a spicier touch. But even without any extras, the salad turns out very tasty. I often serve it in tartlets, small bowls, or simply on toast – it’s convenient and festive.

Ingredients for the Cheese and Herb Salad

Hard Cheese g 100
Chicken Egg pcs 3
Herbs bunch 1
Mayonnaise tbsp 2
Table Salt
Ground Black Pepper

How to Make Cheese and Herb Salad

Boil the Eggs

I always start with the eggs – I cover them with cold water, bring it to a boil, and cook for 9-10 minutes. Then I cool them immediately under running water – this makes peeling easier. I grate them on a medium grater or finely chop with a knife, depending on whether I want a tender texture or more defined pieces.

Prepare the Cheese and Herbs

I grate the cheese – usually edam, gouda, or another semi-hard cheese with a creamy flavor. It grates well and holds its shape in the salad. I wash the herbs thoroughly, dry them with a paper towel, and chop them. I like a mix of dill, parsley, and green onion – each brings its own aroma.

Combine all Ingredients

In a deep bowl, I mix the grated eggs, cheese, and herbs. I add mayonnaise, a bit of salt and pepper – usually that’s enough, as the cheese is already a bit salty. I stir with a spoon or fork so that all ingredients are evenly combined but still maintain their texture. If I’m making the salad ahead of time – I refrigerate it for 20–30 minutes; it tastes even better afterward.

Serve in Portions

This salad is versatile – you can serve it in bowls, on slices of bread, or in tartlets. I sometimes use it as a filling for lavash rolls or as a side to a garnish. Its tender consistency and fresh aroma make it a great appetizer even without decoration.

Tips

  • It’s best to cool the eggs right after boiling – this makes them easier to peel and prevents them from drying out.

  • Choose cheese that grates easily, has a mild taste, and doesn’t crumble – this ensures a more uniform texture.

  • Use fresh herbs if possible, but if unavailable – add a bit of dried herbs mixed into the base.

  • For a bit of spice, you can add a pinch of finely grated garlic or a teaspoon of mustard to the dressing.

  • The salad tastes great the next day too, but store it in a closed container so the herbs retain their aroma.

FAQ

Yes, I often use sour cream or plain yogurt – they’re lighter but still go well with cheese and herbs. Sometimes I mix them with mayonnaise 1:1 – this keeps the creamy texture while lowering the calorie content. The main thing is not to add too much, so the ingredient flavors remain distinct.

The best combination is parsley, dill, and green onion. I use them in equal parts, but sometimes I add a bit of basil or arugula if I want a fresher accent. In colder seasons, parsley alone is a great option – it retains its aroma even in winter.

Yes, but it’s better not to add all the herbs right away. If I prepare it ahead of time, I keep the base (eggs + cheese + mayonnaise) separate and add the herbs before serving – this keeps them vibrant and fresh. The salad can be stored in the fridge for up to 24 hours.

I use semi-hard cheeses – gouda, edam, tilsit. They grate well, have a mild taste, and don’t overpower the herbs. Avoid cheeses with strong aromas or ones that are too hard, as they don’t blend well into the mix.

Yes, if you’re sure the eggs are fresh and you don’t add garlic or excess spices. The salad has a mild taste, tender consistency, and contains protein, making it a great choice even for a child’s breakfast – especially served on toast or in a tartlet.