Grape & Herb Breakfast Salad

Mediterranean mornings often favor fresh produce and fragrant herbs over heavy plates. This breakfast salad pairs sweet red grapes, jammy soft-boiled eggs, and feta with mint, dill, and parsley for a bright savory start.

Serves 2 · 15 min prep · 10 min cook

Estimate for one serving

• 320 cal
• 15g protein
• 28g carbs
• 18g fat
• 4.8g fiber

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Ingredients

• 1.5 cups, halved seedless red grapes
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 3 cups baby spinach
• 2 soft-boiled eggs
• 1/3 cup crumbled feta cheese
• 1/4 cup torn fresh mint leaves
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 3 tbsp pumpkin seeds
• 2 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1 tsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp sumac

Instructions

1. 1Bring a small saucepan of water to a rolling boil. Gently lower in the eggs and cook exactly 7 minutes for jammy soft-boiled yolks, then transfer immediately to an ice bath for 2 minutes.
2. 2While the eggs cook, whisk together lemon juice, olive oil, red wine vinegar, salt, pepper, and sumac in a small bowl until emulsified; taste and brighten with more lemon if needed.
3. 3Halve the grapes and cherry tomatoes, dice the cucumber, and place them in a large mixing bowl with the baby spinach.
4. 4Add the torn mint, chopped dill, and parsley to the bowl. The herbs should smell intensely fresh and green when tossed lightly by hand.
5. 5Pour three-quarters of the dressing over the salad and toss gently until every leaf and grape is lightly coated and glossy.
6. 6Peel the cooled eggs carefully and halve them lengthwise so the soft yolks are visible and ready to mingle with the dressing.
7. 7Divide the dressed salad between two plates. Nestle the egg halves on top and scatter crumbled feta and pumpkin seeds over everything.
8. 8Drizzle the remaining dressing the eggs and finish with an extra pinch of sumac and cracked pepper. Serve right away while the greens are crisp and the eggs still slightly warm.