Salad For Breakfast

Name: Salad For Breakfast
Ingredients: 4 large eggs; 1 teaspoon kosher salt, plus more; 1 tablespoon sugar; 1 teaspoon ground turmeric; 1/2 cup plus 2 tablespoons unseasoned rice vinegar; 2 cups chopped crunchy vegetables (such as cucumbers and radishes); 1/4 sweet onion, very thinly sliced; 8 ounces feta, cut into thick slices; 1/4 cup extra-virgin olive oil, plus more for drizzling; 4 slices sourdough bread, toasted, cooled; 8 cups lettuce leaves, torn if large; Ground sumac (for serving)

12 ingredients

6 steps

Ingredients

4 large eggs
1 teaspoon kosher salt, plus more
1 tablespoon sugar
1 teaspoon ground turmeric
1/2 cup plus 2 tablespoons unseasoned rice vinegar
2 cups chopped crunchy vegetables (such as cucumbers and radishes)
1/4 sweet onion, very thinly sliced
8 ounces feta, cut into thick slices
1/4 cup extra-virgin olive oil, plus more for drizzling
4 slices sourdough bread, toasted, cooled
8 cups lettuce leaves, torn if large
Ground sumac (for serving)

Directions

1

Gently lower eggs into a medium saucepan of boiling salted water and cook 6 1/2 minutes. Transfer eggs to a bowl of ice water with a slotted spoon and let cool until just warm. Peel and set aside.
2

Meanwhile, whisk sugar, turmeric, 1/2 cup vinegar, 1 tsp. salt, and 1/2 cup water in a medium bowl. Add vegetables and sweet onion and let sit until slightly softened and pickled; ideally you want these to sit at least 1 hour, but if you are short on time, 10 minutes and massaging gently to soften a bit will get the job done.
3

Place feta in a small bowl and drizzle with 1/4 cup oil and remaining 2 Tbsp. vinegar. Let sit at least 5 minutes.
4

Drizzle toast with oil and tear into large pieces. Place in a large bowl with lettuce. Drain pickled vegetables and add to bowl. Drizzle marinating liquid from feta over, season with salt, and toss well.
5

Cut eggs into quarters. Divide salad among plates; top with eggs and marinated feta and sprinkle with sumac.
6

Eggs can be made and vegetables can be pickled 4 days ahead; cover and chill. Feta can be marinated 1 week ahead; cover and chill.