Salad For Breakfast
Ingredients
- 4 large eggs
- 1 teaspoon kosher salt, plus more ⓘ
- 1 tablespoon sugar ⓘ
- 1 teaspoon ground turmeric ⓘ
- 1/2 cup plus 2 tablespoons unseasoned rice vinegar ⓘ
- 2 cups chopped crunchy vegetables (such as cucumbers and radishes) ⓘ
- 1/4 sweet onion, very thinly sliced ⓘ
- 8 ounces feta, cut into thick slices ⓘ
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 slices sourdough bread, toasted, cooled
- 8 cups lettuce leaves, torn if large
- Ground sumac (for serving) ⓘ
Instructions
- 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.
- 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.
- Place feta in a small bowl and drizzle with 1/4 cup oil and remaining 2 Tbsp. vinegar. Let sit at least 5 minutes.
- 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.
- Cut eggs into quarters. Divide salad among plates; top with eggs and marinated feta and sprinkle with sumac.
- 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.
Nutrition & Diet Analysis (per serving)
603
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).