Mediterranean Breakfast Salad
Mediterranean Recipes

Mediterranean Breakfast Salad

Classic
serves 4

This colourful breakfast salad layers crisp cucumber, sweet cherry tomatoes, red onion and fresh herbs for a light but satisfying start to the day. Creamy feta and soft poached eggs add richness and protein without making it heavy.

A sharp lemon and extra-virgin olive oil dressing, finished with za’atar, ties everything together with classic Mediterranean flavour. Serve immediately while the eggs are warm and the leaves are crisp.

Salad
15 mins prep8 mins cook23 mins total

  1. Bring a medium pan of water to a gentle simmer and add the white wine vinegar.

  2. Whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, za’atar, a pinch of salt and a few grinds of black pepper to make the dressing.

  3. Put the salad leaves, cucumber, tomatoes and red onion into a large mixing bowl.

  4. Drizzle over two-thirds of the dressing and toss gently until evenly coated.

  5. Divide the dressed salad between four bowls or plates.

  6. Crack each egg into a small ramekin, then poach in the simmering water for 2½ to 3 minutes until the whites are set and yolks remain soft.

  7. Lift the eggs out with a slotted spoon and drain briefly on kitchen paper.

  8. Top each salad with a poached egg, crumbled feta, parsley and mint.

  9. Spoon over the remaining dressing and finish with an extra pinch of za’atar, then serve straight away.

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