Grape & Late Tomato Breakfast Salad

Serves 4 · 20 min prep · 7 min cook

Ingredients

• 2 cups mixed late-season cherry and grape tomatoes, halved
• 1.5 cups seedless grapes (red and green mix), halved
• 1 cup English cucumber, diced
• 1 large ripe avocado, cubed
• 4 soft-boiled eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, torn
• 2 tbsp fresh mint leaves, torn
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 3 tbsp toasted sunflower seeds

Instructions

1. 1Bring a small saucepan of water to a gentle boil. Lower the eggs in carefully and cook for exactly 7 minutes for jammy yolks.
2. 2Transfer the eggs to an ice bath and chill for 3 minutes, then peel and set aside.
3. 3In a large salad bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until the dressing looks glossy and emulsified.
4. 4Add the halved tomatoes, halved grapes, and diced cucumber to the bowl. Toss gently so every piece is coated in the bright dressing.
5. 5Fold in the cubed avocado carefully to avoid mashing it, then scatter the torn basil and mint over the top.
6. 6Divide the salad among four shallow bowls or plates, making sure each portion gets a mix of tomatoes, grapes, and avocado.
7. 7Halve the soft-boiled eggs and nestle two halves onto each serving so the jammy yolks can mingle with the dressing.
8. 8Sprinkle crumbled feta and toasted sunflower seeds over each plate for salty crunch.
9. 9Finish with an extra crack of black pepper and a few whole herb leaves. Serve immediately while the eggs are still slightly warm and the produce is crisp.