**Breakfast Salad with Marinated Feta and Fresh Greens**

Breakfast Salad with Marinated Feta and Fresh Greens

Basic Information

• Total Time: 30 minutes (plus 12 hours marinating, optional)

• Difficulty: Easy to Moderate

• Cuisine: Mediterranean-inspired Breakfast

Introduction

This vibrant breakfast salad features creamy marinated feta, crisp romaine lettuce, and a medley of fresh vegetables, ideal for a nutrient-dense start to the day. The optional 12-hour marination infuses the feta with garlic and black pepper, elevating its tangy profile, while fresh herbs and citrus brighten the dish.

Ingredients

For Marinated Feta (Optional, 12 Hours)

• 4 oz (115g) feta cheese, preferably creamy sheep’s milk variety (whole, not crumbled)

• 1 garlic clove, smashed and peeled

• 1 dozen black or mixed peppercorns, coarsely cracked

• 1/4–1/3 cup extra-virgin olive oil (cold-pressed, to submerge cheese)

For the Salad Base

• 2 large romaine lettuce hearts (outer leaves discarded)

• 2 lemons (1 juiced, 1 halved for serving)

• 1 ripe avocado, halved, pit removed, diced into 1-inch chunks

• 2 oz (55g) mixed sprouts (alfalfa, clover, or rainbow; rinsed)

• 2 mini/Kirby cucumbers, cut into spears or 1/2-inch slices

• 2–3 hard-boiled eggs (room temperature, peeled and halved)

• Flaky sea salt (e.g., Maldon) and freshly ground black pepper

• 1 handful soft herbs (basil, chives, cilantro, mint; leaves torn)

• 2–3 tbsp extra-virgin olive oil (for dressing)

Optional Serving

• Warm sourdough toast (crusty, lightly toasted)

Preparation

1. Marinating the Feta (12 Hours Minimum)

• Vessel: Use a clean, airtight glass or ceramic container (to prevent spoilage).

• Assembly: Add feta, smashed garlic, and cracked peppercorns to the container. Pour olive oil to completely submerge the cheese (adjust oil quantity to cover).

• Storage: Seal tightly and refrigerate overnight (12 hours). For deeper flavor, marinate up to 24 hours.

2. Preparing the Romaine Lettuce

• Cleaning: Fill a bowl with ice-cold water. Submerge lettuce hearts by the stem, swish gently for 10–15 seconds to remove debris. Drain upside down on a towel for 2 minutes.

• Trimming: Cut off the tough white stem end (1/2 inch). Tear or unfold leaves into natural clusters (preserve leaf structure for presentation).

3. Assembling the Salad

• Base: Arrange romaine on a large platter.

• First Layers: Squeeze 1/2 lemon over lettuce. Top with diced avocado, sprouts, and cucumber spears.

• Eggs & Cheese: Place egg halves and marinated feta chunks (6–8 oz total) around the perimeter.

4. Seasoning & Dressing

• Salt & Pepper: Sprinkle flaky salt and black pepper over the entire salad.

• Oil: Drizzle olive oil (2–3 tbsp), ensuring it coats egg, cheese, and avocado. Reserve marinating oil for richer flavor.

• Herbs: Tuck torn herbs into lettuce leaves or sprinkle over the top.

5. Serving

• Add remaining lemon halves for squeezing. Pair with warm sourdough toast if desired.

• At the table, squeeze fresh lemon juice over the salad, then eat with a fork/knife or by hand.

Quick Alternative

Skip marination and use crumbled feta (1/4 cup) directly. Adjust salt/pepper to taste.

Chef’s Tips

• Avocado: Toss diced avocado with lemon juice 15 minutes pre-assembly to prevent browning.

• Eggs: For soft-boiled (optional), boil 6 minutes, cool in ice water for easy peeling.

• Herbs: Use 2–3 herb types (e.g., basil + mint) for complexity.

Customer Reviews

• “Marinated feta is game-changing! Fiber-rich, vitamin-packed, and so easy to prep.”

• “Topped with warm poached eggs—absolute bliss for breakfast!”

• “Simpler alternative: tomatoes, cucumbers, feta, and olives with crusty bread.”

Note: The marinated feta and fresh greens create a balanced, energizing start to the day. Adjust ingredients to seasonal produce for versatility.