Salad for Breakfast

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. 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. 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. 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. 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. 5.

   Cut eggs into quarters. Divide salad among plates; top with eggs and marinated feta and sprinkle with sumac.

   5 min

6. 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.