Carpaccio-Style Mediterranean Breakfast Salad

Salad has been my favorite meal for as long as I can remember. Friends picked up on it early: my bridal shower gifts included an herb bouquet and a stack of salad-themed kitchen things. What started as a personal love turned into a family ritual. These days my kids ask for salad at breakfast too.

In the mornings we usually go carpaccio-style instead of tossing everything into one bowl: vegetables cut into large, thin slices and laid out on a serving plate. When our kids were younger, this made a real difference. They could pick out what looked good to them instead of turning down a big mixed salad on sight.

Ingredients

• Persian cucumbers
• Sweet bell peppers
• Radishes
• Kumato or cherry tomatoes
• Purple onion, finely chopped (green onion works too)
• Fresh mint and dill, chopped, or whatever herbs you have on hand
• Feta, crumbled (optional)
• Flaky salt
• Extra virgin olive oil
• Juice of half a lemon

Instructions

1. Cut the vegetables into large, thin slices and arrange them on a serving plate.
2. Top with the chopped onion and herbs.
3. Crumble feta over the top, if using.
4. Sprinkle with salt, drizzle generously with olive oil, and squeeze the lemon juice over everything. Start light with the dressing. You can always add more.

Serve right away, or plate the vegetables ahead and refrigerate, then dress it just before serving.

A photo of us from years ago, eating this same breakfast outside on our deck. Some things stick.