Turbokitchen
Mediterranean Breakfast Salad

Mediterranean Breakfast Salad

MediterraneanSalad4

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.

EverydayWeekendClassic

Ingredients

  • 1 Cucumber halved, deseeded and sliced
  • 250 g Cherry Tomatoes halved
  • 120 g Mixed Salad Leaves washed and dried
  • 1 tbsp Fresh Mint finely chopped
  • 1 Lemon zested and juiced
  • Sea Salt for seasoning, to taste
  • 4 tbsp Extra-virgin Olive Oil for dressing
  • 4 Eggs large
  • 1 tbsp White Wine Vinegar for poaching water
  • 1/2 Red Onion very thinly sliced
  • 120 g Feta crumbled
  • 1 tsp Za’atar plus extra to finish
  • Black Pepper freshly ground, to taste
  • 2 tbsp Flat-leaf Parsley finely chopped
  • 1 tsp Dijon Mustard for dressing

Method

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  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.

Notes

For cleaner poached eggs, add a splash of vinegar to the simmering water and create a gentle whirlpool before adding each egg.

Swap rocket for baby spinach if you prefer a milder leaf base.

Add a handful of pitted olives for extra savoury depth.