Best 3 All Day Breakfast Salad Recipes

In the culinary world, breakfast is no longer confined to the morning hours. The concept of all-day breakfast has gained immense popularity, offering a delightful blend of flavors and textures that can be enjoyed at any time of the day. One standout dish in this category is the all-day breakfast salad, a vibrant and nourishing creation that combines the best of breakfast and salad worlds. This versatile dish is a perfect choice for those looking for a hearty yet refreshing meal that can be easily customized to suit individual tastes and dietary preferences.

Check out the recipes below so you can choose the best recipe for yourself!

BREAKFAST SALAD

Breakfast Salad image

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.

Provided by Julia Moskin

Categories breakfast, brunch, lunch, salads and dressings, main course

Time 12h30m

Yield 2 servings

Number Of Ingredients 14

Ingredients

4 ounces feta cheese (not crumbled), preferably a creamy type made with some sheep's milk
1 garlic clove, smashed and peeled
1 dozen black or mixed peppercorns, coarsely cracked
Extra-virgin olive oil, preferably cold-pressed
2 large hearts romaine lettuce, outer leaves removed
2 lemons, halved
1 avocado, halved, pit removed
About 2 ounces sprouts, such as alfalfa, clover or rainbow
2 mini or Kirby cucumbers, cut into spears or sliced
2 or 3 hard-boiled eggs, at room temperature, peeled and halved
Flaky salt and coarsely ground black pepper
Extra-virgin olive oil
2 handfuls soft herbs, such as basil, chives, cilantro and mint
Sourdough toast, for serving (optional)

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : @context http, Calories 569, UnsaturatedFat 32 grams, Carbohydrate 35 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 1666 milligrams, Sugar 8 grams

ALL DAY BREAKFAST SALAD

All Day Breakfast Salad image

Provided by Ellie Krieger

Time 5m

Yield 1 serving

Number Of Ingredients 11

Ingredients

2 cups spinach leaves, cleaned
1 1/2 tablespoons Balsamic Dressing, recipe follows
1/2 cup cherry or grape tomatoes
1 hard boiled egg, chopped
2 slices Canadian bacon, cooked in a grill pan and sliced into ribbons
2 tablespoons chopped fresh parsley leaves
1 whole-wheat pita, toasted and cut into quarters
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper

Steps:

Place spinach in a bowl. Add the Balsamic Dressing and the tomatoes and toss. Top with the egg, canadian bacon and parsley leaves. Serve with the pita pieces.
In a bowl, whisk together the olive oil, vinegar, and mustard. Season, to taste, with salt and pepper.

PASTA SALAD

Pasta Salad image

This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish

Time 30m

Yield 8 to 10

Number Of Ingredients 13

Ingredients

3 tablespoons red wine vinegar, plus more to taste
1 garlic clove, finely grated or minced
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
1 pound short-cut pasta, such as farfalle
1 pint cherry or grape tomatoes, halved
8 ounces mozzarella, cubed (or use small mozzarella balls)
4 ounces sliced salami, cut into 1/4-inch ribbons
3/4 cup sliced Kalamata olives
1/2 cup thinly sliced cucumber
3 tablespoons diced red onion
1 cup coarsely chopped fresh parsley and basil leaves

Steps:

Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
Drizzle with olive oil and top with cracked black pepper just before serving.

Tips:

Use fresh, seasonal ingredients whenever possible. This will ensure that your salad is packed with flavor and nutrients.
Don't be afraid to experiment with different ingredients. There are endless possibilities when it comes to breakfast salad, so feel free to mix and match ingredients to create a salad that you'll love.
Make sure to cook your eggs properly. Overcooked eggs are tough and rubbery, so cook them until they are just set.
Dress your salad lightly. A heavy dressing can overwhelm the other flavors in your salad, so use a light hand when dressing it.
Serve your salad immediately. Salad is best when it's fresh, so serve it as soon as you've made it.

Conclusion:

Breakfast salad is a delicious and healthy way to start your day. It's packed with protein, fiber, and vitamins, and it can help you feel full and satisfied until lunchtime. So next time you're looking for a quick and easy breakfast, give one of these recipes a try.