Feta, egg and tomatoes salad
Ingredients:
- 1 large eggs
- 1 cup cherry tomatoes
- 1/2 cup feta cheese, crumbled
- 2 tablespoons chives, finely chopped
- 1 tablespoons olive oil
- 1 tablespoon vinegar
- Salt to taste
- Optional: fresh herbs, the ones you best prefer
- Optional: 5 Greek olives if you like them and wish to have some extra fat
Instructions: Cook the Egg:
Crack the eggs into a bowl and beat the eggs with a fork or whisk until the yolks and whites are fully combined and the mixture is a bit frothy.
Place a non-stick skillet on the stove over medium heat.
Add a small amount of oil to the pan. Enough to lightly coat the bottom.
Wait until the butter is melted and starting to bubble, or the oil is shimmering if using oil.
Pour the beaten eggs into the skillet.
Let them sit, undisturbed, for a few seconds until they begin to set around the edges.
With a spatula, gently push the egg from the edges to the center.
Continue to do this, pausing in between to let the uncooked egg flow to the edges, until the egg are mostly set but still a little runny.
Prepare the Ingredients:
Wash the cherry tomatoes and cut them in half if they are large, or leave them whole if they are small and you want to keep the freshness like I did in my picture.
Crumble the feta cheese into a bowl if it’s not already crumbled or cut it into little cubes if you prefer.
Minced fresh chives or the herbs you have choosen before
Combine the Ingredients:
In a large bowl, combine the chopped eggs, cherry tomatoes, crumbled feta cheese, and herbs.
Drizzle with olive oil, vinegar and a pinch of salt and mix
Pack for the Workplace:
Transfer the salad to an airtight container. If you’re preparing this in advance, you might want to pack the dressing (olive oil and balsamic vinegar) separately and add it just before eating to keep everything fresh.
Keep the salad in the fridge until you leave for work.
Enjoy!
