You’ve heard of breakfast food for dinner so why not change things up and make a salad for breakfast! Every year I try my hand at a small garden attempting to grow a variety of heirloom tomatoes. This year I was determined to make it a success and even attended a Tomato Masters Program seeking out additional gardening advice. Everything began quite nicely as I followed the lessons to a tee. However, mother nature put her two cents in raising the temperatures here above 100° F for several weeks, something that my tomato plants did not like at all. Consequently they have been struggling along with minimal results as of yet.
Knowing that I must cherish each and every fruit I get from my plants, I decided to honor my current harvest by enjoying it in a succulent breakfast salad. The base of my dish was layered with peppery arugula tossed with a bit of olive oil and fresh lemon juice and seasoned lightly with salt & pepper. I topped the arugula with sliced avocado, chopped hard boiled egg, fresh basil and feta cheese. The salad was adorned with all of the laboriously gained tomato bounty including red, orange, yellow and white varieties. Although my tomatoes were small, each bite was a jewel exuding the best that nature has to offer.
I finished off the salad with a drizzle of balsamic glaze and a sprinkling of flake salt and freshly ground pepper. Healthy and light; I thought this was a delightful way to start the day!
Breakfast Salad
Serves 2
- One bunch arugula
- 1/2 avocado, sliced
- 2 hard boiled eggs, chopped
- 1/4 cup crumbled feta cheese
- Assorted cherry and small tomatoes halved or cut into bite sized wedges
- handful of small basil leaves
- olive oil
- fresh squeezed lemon juice from half of one lemon
- Salt and freshly ground pepper
- balsamic glaze, optional
- In a small bowl, mix the arugula with a drizzle of olive oil and a squeeze of lemon. Season lightly with salt and pepper. Distribute the greens on two large salad plates.
- Top the arugula with tomato, egg, avocado, feta cheese and basil leaves. Season with flake salt and freshly ground pepper. If using, squeeze a bit of balsamic glaze over the salad.
(click here) for printable recipe