Salad for Breakfast
A hearty breakfast salad featuring soft-boiled eggs, pickled vegetables, marinated feta, and crispy sourdough, all brought together with a turmeric-infused vinaigrette. Perfect for a fresh and satisfying start to the day.
Ingredients
- •4 large large eggs
- •1 teaspoon kosher salt, plus more
- •1 tablespoon sugar
- •1 teaspoon ground turmeric
- •½ cup unseasoned rice vinegar
- •2 cups chopped crunchy vegetables
- •¼ whole sweet onion
- •8 ounces feta
- •¼ cup extra-virgin olive oil
- •4 slices sourdough bread
- •8 cups lettuce leaves
- •1 teaspoon ground sumac
Cooking Instructions
- 1.
Gently lower eggs into a medium saucepan of boiling salted water and cook 6 1/2 minutes. Transfer eggs to a bowl of ice water with a slotted spoon and let cool until just warm. Peel and set aside.
10 min
- 2.
Meanwhile, whisk sugar, turmeric, 1/2 cup vinegar, 1 tsp. salt, and 1/2 cup water in a medium bowl. Add vegetables and sweet onion and let sit until slightly softened and pickled; ideally you want these to sit at least 1 hour, but if you are short on time, 10 minutes and massaging gently to soften a bit will get the job done.
60 min
- 3.
Place feta in a small bowl and drizzle with 1/4 cup oil and remaining 2 Tbsp. vinegar. Let sit at least 5 minutes.
5 min
- 4.
Drizzle toast with oil and tear into large pieces. Place in a large bowl with lettuce. Drain pickled vegetables and add to bowl. Drizzle marinating liquid from feta over, season with salt, and toss well.
5 min
- 5.
Cut eggs into quarters. Divide salad among plates; top with eggs and marinated feta and sprinkle with sumac.
5 min
- 6.
Eggs can be made and vegetables can be pickled 4 days ahead; cover and chill. Feta can be marinated 1 week ahead; cover and chill.