Tomato Basil Breakfast Salad

Mediterranean mornings often favor bright produce over heavy plates. This tomato basil breakfast salad pairs jammy eggs with ripe tomatoes, cucumber, and torn basil in a lemony Dijon vinaigrette for a fresh weekend start.

Serves 4 · 20 min prep · 7 min cook

Estimate for one serving

• 385 cal
• 14g protein
• 22g carbs
• 28g fat
• 3g fiber

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Ingredients

• 4 cups ripe heirloom or cherry tomatoes, mixed colors, chopped or halved
• 1 English cucumber, diced
• 1 large avocado, diced
• 4 soft-boiled or jammy eggs
• 1 cup fresh basil leaves, torn
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, very thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta
• 2 cups toasted sourdough croutons or torn bread

Instructions

1. 1Bring a small saucepan of water to a gentle boil; lower the eggs in and cook exactly 7 minutes for jammy yolks, then transfer to an ice bath.
2. 2While the eggs chill, whisk the olive oil, lemon juice, Dijon, honey, salt, and pepper into a bright vinaigrette.
3. 3Place the chopped tomatoes in a large serving bowl and sprinkle lightly with salt so their juices start to release.
4. 4Add the cucumber, avocado, red onion, torn basil, and parsley to the tomatoes.
5. 5Pour most of the vinaigrette over the vegetables and toss gently so everything is glossy but not crushed.
6. 6Peel the cooled eggs and halve them lengthwise to show the jammy centers.
7. 7Scatter the feta and toasted croutons over the salad.
8. 8Nestle the egg halves on top and drizzle with the remaining vinaigrette.
9. 9Finish with an extra crack of black pepper and a few whole basil leaves for color.
10. 10Serve family-style right away so the croutons stay crunchy and the tomatoes taste peak-fresh—easy to double for a picnic or brunch potluck.