This Breakfast Panzanella Salad is a burst of colors and textures that will awaken your senses and invigorate your morning. With the crispness of cubed bread, the freshness of cherry tomatoes, cucumber, and basil, and the creamy touch of feta and eggs, each bite is a delightful harmony of flavors. Perfect for a quick and nutritious breakfast, this recipe is a beautiful way to incorporate your favorite garden vegetables into the first meal of the day. A breakfast you can whip up in just 20 minutes, making it ideal for busy mornings or a leisurely brunch.
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- 4 cups crusty bread, cubed
- 1 cup cherry tomatoes, halved
- 1 small small cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup feta cheese, crumbled
Instructions
- Toast the cubed bread in a large skillet over medium heat until browned and crispy, about 5-7 minutes. Remove from heat and let cool.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
- Pour the dressing over the vegetable mixture and toss to combine.
- Add the cooled toasted bread to the salad and mix well.
- In a separate pan, cook the eggs to your preference (scrambled or fried).
- Top the salad with the cooked eggs and sprinkle with feta cheese before serving.
Nutrition
Serving: 100g | Calories: 312kcal | Carbohydrates: 36g | Protéines: 12g | Fat: 14g | Sucre: 5g