Cherry Tomato Breakfast Salad

Serves 2 · 15 min prep · 7 min cook

Ingredients

• 2 cups mixed cherry tomatoes, halved
• 1 cup English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/3 cup crumbled feta cheese
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 soft-boiled eggs
• 2 whole-grain pita wedges (optional)

Instructions

1. 1Bring a small saucepan of water to a gentle boil and lower in the eggs; cook exactly 6 1/2 minutes for jammy yolks.
2. 2Transfer the eggs to an ice bath for 2 minutes, then peel and set aside.
3. 3Halve the cherry tomatoes of every color and place them in a large mixing bowl so their juices collect at the bottom.
4. 4Add the diced cucumber, thin red onion slices, and halved olives to the tomatoes.
5. 5In a small jar, shake together the olive oil, lemon juice, oregano, salt, and pepper until emulsified.
6. 6Pour the bright dressing over the vegetables and toss gently so every piece is coated.
7. 7Fold in most of the chopped parsley and dill, reserving a pinch for garnish.
8. 8Divide the salad between two shallow bowls.
9. 9Halve the soft-boiled eggs and nestle them on top of each salad.
10. 10Sprinkle the remaining herbs and the crumbled feta over everything.
11. 11Serve at once with optional warm pita wedges on the side, or chill up to one day for meal-prep mornings.