Breakfast Salad

I love a simple scrambled egg for breakfast once in a while, but as soon as I add a side of toast, english muffin or hash browns to my plate, I feel like my simple, light breakfast just got heavy. So I came up with this: Breakfast Salad. A fresh, crunchy, tasty accompaniment to your morning egg. (Of course this salad can be enjoyed anytime of day or night but I particularly like it in the morning.)

Another thing I love about this salad is that it’s tossed in one bowl — you don’t have to make the dressing separately. So it all comes together in minutes. Fast, light, healthy, yummy. Good morning!

Serving:

2

Total time:

10 minutes

Ingredients

  • 2 cups chopped tomatoes (I use Campari tomatoes, the ones that are a bit bigger than cherry tomatoes, and I slice them in fourths) 
  • 1 cup seeded, peeled, chopped cucumber (I use Persian) 
  • 2 Tablespoons diced shallots
  • 2 Tablespoons chopped fresh basil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon best-quality olive oil
  • 1 teaspoon flaked sea salt, or more to taste (I use Maldon) 
  • Healthy grinding of black pepper

Directions

  • Chop or dice all the veg and herbs. 
  • Throw it all in a small mixing bowl
  • Add the vinegar, oil, and salt and pepper. 
  • Mix. Serve.

Pillar Tips:

  • Cut your tomatoes with a bread knife. You’ll never look back. 
Print Recipe

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