Greek Breakfast Salad with Lemon-Currant Vinaigrette

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Greek Breakfast Salad with Lemon-Currant Vinaigrette
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Salad for breakfast? It makes perfect sense–all things healthy and topped with a perfectly cooked egg, this Greek inspired salad is perfect for breakfast, brunch, or “breakfast for dinner”!


  • Lemon Currant Vinaigrette
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons Bonne Maman Red Currant Jelly
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • Salad
  • 1 head Romaine lettuce, torn, washed and dried
  • 1/2 cucumber, thinly sliced
  • 1/4 cup chopped red onion
  • 1/2 cup crumbled Feta cheese
  • 1/2 cup pitted Kalamata olives
  • 1/2 pint grape tomatoes, halved
  • 1 cup croutons, optional
  • 4 eggs, poached or fried to desired doneness


  1. In a small bowl, whisk together the lemon juice, mustard, jelly, and vinegar. Slowly add the olive oil, whisking constantly. Season with salt and pepper to taste. Set aside.
  2. In a large bowl, combine the lettuce, cucumber, onion, cheese, olives and tomatoes. Toss with the vinaigrette.
  3. Divide the salad into 4 bowls or plates. Sprinkle with croutons, if desired. Top each salad with an egg. Season with additional salt and pepper.
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Yield: 4 servings
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