Breakfast Greek salad with hard-boiled egg and wholemeal bread

Ingredients

For 1 serving

• Eggs1
• Tomatoes120 g
• Cucumber80 g
• Feta30 g
• Black olives4
• Whole wheat bread30 g
• Dried oreganoto taste
• Extra virgin olive oil5 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Bring a small pan of water to the boil, gently lower in the egg with a spoon and cook it for 9 minutes over medium heat, until hard-boiled; cool it in cold water, peel it and cut it into wedges.
2. Meanwhile, wash the tomatoes and cut them into wedges; wash the cucumber, peel it in alternate strips and cut it into thick half-moons.
3. Put the tomatoes and cucumber in a bowl and add the black olives and the feta, cubed or in large chunks.
4. Dress with the oil and oregano (no salt needed, feta and olives are salty) and serve with the egg and wholemeal bread.