Salad for Breakfast

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This vibrant breakfast salad is a sophisticated way to start the day, offering a refreshing alternative to traditional morning fare. The dish combines the crunch of quick-pickled radishes and cucumbers with the salty richness of marinated feta, all brought together by the earthy brightness of ground turmeric. It is a texturally diverse vegetarian meal that feels both indulgent and nourishing, making it an excellent choice for a leisurely weekend brunch or a bright, energising midweek start.

You can easily prepare the elements of this recipe in advance to save time during a busy morning. The turmeric-pickled vegetables and soft-boiled eggs can be kept in the fridge for up to four days, while the feta actually improves if left to marinate for longer. To serve, simply toss with crisp lettuce and toasted sourdough for a balanced, heart-healthy dish that provides plenty of protein and gut-friendly fibre.

Ingredients for Salad for Breakfast

4 ביצים גדולות
1 כפית מלח כשר, ועוד לפי הצורך
1 כף סוכר
1 teaspoon ground turmeric
120ml plus 2 tablespoons unseasoned rice vinegar
475ml chopped crunchy vegetables (such as cucumbers and radishes)
1/4 sweet onion, very thinly sliced
230g feta, cut into thick slices
60ml 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)

How to make Salad for Breakfast

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, 120ml vinegar, 1 teaspoon salt, and 120ml 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 60ml oil and remaining 2 tablespoons 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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.