Breakfast Salad

Adapted by Julia Moskin

Total Time: 30 minutes, plus 12 hours' marinating (optional)
Rating: 4(520)
Notes: Read community notes

From the same trend that brought us avocado toast, the breakfasts served in Australian cafes often include bright vegetables arranged in eye-catching ways. Salad is definitely not part of the traditional American breakfast menu, but on a sunny morning the combination of chilled, crunchy greens; protein-rich cheese and eggs; and an eye-opening dressing is hugely appealing. This one was created at Carthage Must Be Destroyed, an airy (and slightly eccentric) Australian-style cafe hidden behind an unmarked entrance in Brooklyn. The chef and owner Amanda Bechara likes to leave the lettuce leaves whole to make it easier to eat with your fingers. (You can prepare the vegetables the day before, and skip marinating the feta if you must.) This would also make a lovely lunch. —Julia Moskin

Featured in: The Art of the Australian Breakfast

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Ingredients

Yield:2 servings

For the Marinated Feta (see Note)

4ounces feta cheese (not crumbled), preferably a creamy type made with some sheep’s milk
1garlic clove, smashed and peeled
1dozen black or mixed peppercorns, coarsely cracked
Extra-virgin olive oil, preferably cold-pressed

For the Salad

2large hearts romaine lettuce, outer leaves removed
2lemons, halved
1avocado, halved, pit removed
About 2 ounces sprouts, such as alfalfa, clover or rainbow
2mini or Kirby cucumbers, cut into spears or sliced
2 or 3hard-boiled eggs, at room temperature, peeled and halved
Flaky salt and coarsely ground black pepper
Extra-virgin olive oil
2handfuls soft herbs, such as basil, chives, cilantro and mint
Sourdough toast, for serving (optional)

Ingredient Substitution Guide

Preparation

Step 1
A day before serving, marinate the cheese: Place feta in a small container with a tight-fitting lid. Add garlic clove and peppercorns. Pour in enough olive oil to just cover the cheese. Cover and refrigerate overnight.
Step 2
Wash and crisp the lettuce: Fill a deep bowl with very cold water, hold the lettuce heart by the stem, dip it in and swish it gently to loosen any dirt. Lift out and let drain upside down. Repeat with the other heart. Cut off the white stem ends and gently unfurl each romaine heart onto a large plate. Use your fingers to fluff and separate the leaves, but try to keep the natural formation intact.
Step 3
Squeeze half a lemon over each lettuce heart. Use a spoon to scoop chunks of avocado on top. Place tufts of sprouts among the romaine leaves. Place cucumber pieces and egg halves near the base of the lettuce. Add about 6 chunks of cheese.
Step 4
Liberally sprinkle the plate with flaky salt and black pepper, then splash on plenty of olive oil, making sure to hit the egg, cheese and avocado. (You can use the oil used to marinate the feta, if you like.) Tuck the herb leaves in among the lettuce leaves or just sprinkle them over the top. Place the remaining lemon halves near the egg halves.
Step 5
Serve with warm toast if you like. At the table, squeeze lemon over the salad and eat with a knife and fork, or with your hands.

Tip

If time is tight, plain feta can be used instead of marinating it first.

Ratings

4 out of 5

520 user ratings

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Cooking Notes

Kyle6 years ago

I just gotta say, that is the best name of a restaurant ever

Amy in Virginia6 years ago

Skipped the feta and added just a bit of shaved Parmesan, also topped with two warm poached eggs instead of hard-boiled...customized with a little extra chives and fresh garden cukes and ate the whole thing myself for dinner. Absolute bliss...and so easy. Food of the Gods, indeed!

Mer5 years ago

You're perfectly okay to make this without marinating the feta beforehand, but I highly recommend the remaining salad ingredients, as directed. My days (and meals) are wonky at best but beginning my day with this virtuous salad sets me on the right track for productivity, health, and uh....fiber and vitamins. Eat it with your hands - it does feel the right amount of naughty.

Jon5 years ago

Skipped the sprout (nasty) but adding 2 poached eggs with salt & pepper (awesome)

Sandra Spooner6 years ago

Ambrosia indeed! This is truly delicious and the recipe is quite flexible. I used goat cheese as I had no feta, and I added tomatoes because my garden is overflowing with them right now. Serendipitously, the goat cheese along with a perfectly ripe avocado melted into the lemon juice and olive oil to make a luxurious, saucy dressing. As for the herbs, I found that Thai basil (also taking over my garden) is delicious with the other ingredients.

Sam5 years ago

Everyone loved this when I made it! I added some crushed toasted hazelnuts (still bigger pieces) that really put it over the top. Highly recommend!

MollyMac6 years ago

Just finished our breakfast salad. I used cilantro and chives and Iadded mint to mine. The mint, I felt, was transformative, so I recommend it.

Joyce5 years ago

We made this for dinner (sorry) with 6-minute eggs and fresh tomatoes, and, man, it was delicious! Thanks, Aussies!

phaino5 years ago

Mmmmm, breakfast salad! Feta hurts my tummy so I made this with Good Culture cottage cheese (cultured, like yogurt, easier to digest for me) and it was perfect. Parsley, cilantro, and mint. Added a little Aleppo, my current obsession.

StylinGirl5 years ago

I made this changing egg to poached and added red onion slivers for extra zip. I might be a new “salad for breakie” convert!

Jim5 years ago

Our local organic store sells travisio raddico (shaped like a small romaine head) which would add taste, as well as color. I will make this, but think I'll substitute the goat cheese brie they sell at Trader Joes for the feta.

Tami5 years ago

Did this exactly as directed except I added some 1" pieces of raw asparagus because I had a very nice batch on hand. Used cilantro and dill as the herbs. I would eat this for breakfast, lunch, or dinner. Easy and delicious!

EDP5 years ago

My go-to is a breakfast salad of mixed greens with an egg (over easy, scrambled or HB) and some pumpkin or sunflower seeds — or any other nut that's handy. Keeps me going until late lunchtime! This salad sounds like a fine expansion of that idea! Yum! Once you get used to breakfast salad everything else is dull and boring.

whiteyk06 years ago

Delicious but inappropriately named. Breakfast salad? This is good any time of day, especially as a nice lunch. I sprinkled dry-roasted pine nuts over the salad

Susan5 years ago

Made this with a few tweaks - used Spring Mix for the greens & added some radicchio. Definitely used the oil from the marinated Feta - and fried eggs in a bit of olive oil with the yolks left soft. Loved it!!!

Bazz8 months ago

I thought this recipe was lovely. I marinated my feta for only about an hour so I'm sure it wasn't as flavorful as it could be. However, the combination of all the ingredients really worked well. My husband felt it needed more dressing, but I disagree. I used chives & thai basil for the fresh herbs, which were wonderful. Next time I'd add more eggs and more avocado.

Marcia Ruff1 year ago

This is delicious! The marinated feta, lemon and egg are the core. I had some egg salad on hand, which worked well. If you marinate extra feta for more breakfasts, don’t forget to refrigerate it! Garlic in olive oil alone at room temperature can develop botulism. https://postharvest.ucdavis.edu/files/251548.pdf

Lauryn2 years ago

This is my new favorite salad forever and always. The flavors are excellent, and everything can be put together in less than 10 minutes. I've expanded this salad to include roasted veggies in need of a purpose and am always delighted with the added richness they bring.

Maria Cate2 years ago

By definition extra virgin olive oil is cold-pressed.

Andrea2 years ago

I didn’t get this right. All I tasted was lemon (and I *love* lemon), and the herbs were off balance on my first attempt. Definitely user error, as all the components of this salad seem like they’d be in perfect harmony.

Jeremy3 years ago

Tomatoes and chives

Ally3 years ago

Delicious. Used daikon radish sprouts for a sharp peppery flavor and it was amazing. No egg cause I don’t care for them but I’m sure if that’s your thing you’ll enjoy it!

meinmunich3 years ago

I've made it for lunch to go with small marsala turkey cutlets. Made it without feta or any other cheese. The lemony light dressing paired with it very well. https://cooking.nytimes.com/recipes/1015722-turkey-cutlets-marsala?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=4

Debra4 years ago

Just tried this as written - my husband wanted nothing to do with it. Ha! The joke was on him, because when he tasted it, he loved it. What a great way to start the day!!!

Eva Tackett5 years ago

Omitted sprouts but followed the recipe otherwise. It was lovely and delicious. I will make a mixed salad with the ingredients next time and will add more herbs (used basil, mint and chives) next time, my hands are small. The extra lemon was used while we ate the salad.

pam5 years ago

if you've never had a bit of warm grilled salmon atop crisp lettuce with an over easy egg and fresh herbs on top for breakfast ....you haven't lived. No dressing needed. Add a bit of avocado, and it's heaven.

Nanooky5 years ago

Too much chewing for the protein...sorry.

Josh Conescu5 years ago

In Israel and many other Middle Eastern cultures, salad for breakfast is just called 'breakfast.'

Bette5 years ago

just curious is this for one person?

mpescatarian5 years ago

Way more work than I'd like to do for breakfast but looks like a lovely summer lunch or dinner. Handfuls of herbs hard to come by and very expensive come winter.

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