Tomato Herb Breakfast Salad

Mediterranean mornings often celebrate peak tomatoes with cool cucumber, olive oil, and handfuls of fresh herbs. This breakfast salad adds jammy soft-boiled eggs, crumbled feta, and torn sourdough croutons for a bright, shareable start.

Serves 4 · 20 min prep · 10 min cook

Estimate for one serving

• 345 cal
• 15g protein
• 22g carbs
• 23g fat
• 3g fiber

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Ingredients

• 1 1/2 lb ripe late-season tomatoes (heirloom or vine-ripened), cut into wedges and chunks
• 1 medium English cucumber, thinly sliced into half-moons
• 4 large soft-boiled eggs
• 1/2 cup packed fresh basil leaves
• 1/4 cup fresh parsley leaves
• 3 tbsp fresh chives, snipped
• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• 1/2 cup crumbled feta
• 2 cups toasted sourdough or country bread, torn into croutons
• to taste kosher salt and black pepper
• as needed flaky sea salt for finishing

Instructions

1. 1Bring a small saucepan of water to a gentle boil. Carefully lower in the eggs and cook exactly 7 minutes for jammy yolks, then transfer to an ice bath for 3 minutes before peeling.
2. 2While the eggs cook, whisk the olive oil, red wine vinegar, Dijon, grated garlic, kosher salt, and several grinds of black pepper into a bright vinaigrette.
3. 3Place the tomato wedges and cucumber in a wide serving bowl and season lightly with kosher salt; let them sit 5 minutes so their juices begin to release.
4. 4Tear the basil and parsley over the tomatoes, add the snipped chives, and pour on most of the vinaigrette; toss gently so the herbs coat everything without bruising.
5. 5Toast or grill the bread pieces until golden and crisp at the edges, then tear into rustic croutons.
6. 6Halve the soft-boiled eggs lengthwise so the yolks stay soft and glossy.
7. 7Fold the warm croutons into the tomato mixture so they soak up a little dressing yet keep some crunch.
8. 8Arrange the egg halves on top, scatter the feta, drizzle the remaining vinaigrette, and finish with flaky sea salt and extra black pepper.
9. 9Carry the big bowl straight to the table or picnic blanket—guests can scoop their own portions while the tomatoes are still peak-juicy.