Breakfast Salad Recipe (2024)

I just gotta say, that is the best name of a restaurant ever

Skipped the feta and added just a bit of shaved Parmesan, also topped with two warm poached eggs instead of hard-boiled...customized with a little extra chives and fresh garden cukes and ate the whole thing myself for dinner. Absolute bliss...and so easy. Food of the Gods, indeed!

You're perfectly okay to make this without marinating the feta beforehand, but I highly recommend the remaining salad ingredients, as directed. My days (and meals) are wonky at best but beginning my day with this virtuous salad sets me on the right track for productivity, health, and uh....fiber and vitamins. Eat it with your hands - it does feel the right amount of naughty.

Skipped the sprout (nasty) but adding 2 poached eggs with salt & pepper (awesome)

Ambrosia indeed! This is truly delicious and the recipe is quite flexible. I used goat cheese as I had no feta, and I added tomatoes because my garden is overflowing with them right now. Serendipitously, the goat cheese along with a perfectly ripe avocado melted into the lemon juice and olive oil to make a luxurious, saucy dressing. As for the herbs, I found that Thai basil (also taking over my garden) is delicious with the other ingredients.

Everyone loved this when I made it! I added some crushed toasted hazelnuts (still bigger pieces) that really put it over the top. Highly recommend!

Just finished our breakfast salad. I used cilantro and chives and Iadded mint to mine. The mint, I felt, was transformative, so I recommend it.

We made this for dinner (sorry) with 6-minute eggs and fresh tomatoes, and, man, it was delicious! Thanks, Aussies!

Mmmmm, breakfast salad! Feta hurts my tummy so I made this with Good Culture cottage cheese (cultured, like yogurt, easier to digest for me) and it was perfect. Parsley, cilantro, and mint. Added a little Aleppo, my current obsession.

I made this changing egg to poached and added red onion slivers for extra zip. I might be a new “salad for breakie” convert!

Our local organic store sells travisio raddico (shaped like a small romaine head) which would add taste, as well as color. I will make this, but think I'll substitute the goat cheese brie they sell at Trader Joes for the feta.

Did this exactly as directed except I added some 1" pieces of raw asparagus because I had a very nice batch on hand. Used cilantro and dill as the herbs. I would eat this for breakfast, lunch, or dinner. Easy and delicious!

My go-to is a breakfast salad of mixed greens with an egg (over easy, scrambled or HB) and some pumpkin or sunflower seeds — or any other nut that's handy. Keeps me going until late lunchtime! This salad sounds like a fine expansion of that idea! Yum! Once you get used to breakfast salad everything else is dull and boring.

Delicious but inappropriately named. Breakfast salad? This is good any time of day, especially as a nice lunch.I sprinkled dry-roasted pine nuts over the salad

Made this with a few tweaks - used Spring Mix for the greens & added some radicchio. Definitely used the oil from the marinated Feta - and fried eggs in a bit of olive oil with the yolks left soft. Loved it!!!

I thought this recipe was lovely. I marinated my feta for only about an hour so I'm sure it wasn't as flavorful as it could be. However, the combination of all the ingredients really worked well. My husband felt it needed more dressing, but I disagree. I used chives & thai basil for the fresh herbs, which were wonderful. Next time I'd add more eggs and more avocado.

This is delicious! The marinated feta, lemon and egg are the core. I had some egg salad on hand, which worked well. If you marinate extra feta for more breakfasts, don’t forget to refrigerate it! Garlic in olive oil alone at room temperature can develop botulism. https://postharvest.ucdavis.edu/files/251548.pdf

This is my new favorite salad forever and always. The flavors are excellent, and everything can be put together in less than 10 minutes. I've expanded this salad to include roasted veggies in need of a purpose and am always delighted with the added richness they bring.

By definition extra virgin olive oil is cold-pressed.

I didn’t get this right. All I tasted was lemon (and I *love* lemon), and the herbs were off balance on my first attempt. Definitely user error, as all the components of this salad seem like they’d be in perfect harmony.

Tomatoes and chives

Delicious. Used daikon radish sprouts for a sharp peppery flavor and it was amazing. No egg cause I don’t care for them but I’m sure if that’s your thing you’ll enjoy it!

I've made it for lunch to go with small marsala turkey cutlets. Made it without feta or any other cheese. The lemony light dressing paired with it very well. %20Search%20Recipe%20Card&pgType=search&rank=4

Just tried this as written - my husband wanted nothing to do with it. Ha! The joke was on him, because when he tasted it, he loved it. What a great way to start the day!!!

Omitted sprouts but followed the recipe otherwise. It was lovely and delicious. I will make a mixed salad with the ingredients next time and will add more herbs (used basil, mint and chives) next time, my hands are small. The extra lemon was used while we ate the salad.

if you've never had a bit of warm grilled salmon atop crisp lettuce with an over easy egg and fresh herbs on top for breakfast....you haven't lived. No dressing needed. Add a bit of avocado, and it's heaven.

Too much chewing for the protein...sorry.

In Israel and many other Middle Eastern cultures, salad for breakfast is just called 'breakfast.'

just curious is this for one person?

Way more work than I'd like to do for breakfast but looks like a lovely summer lunch or dinner. Handfuls of herbs hard to come by and very expensive come winter.