I am a bit of a nonconformist when it comes to eating breakfast. I leave my house pretty early in the morning to avoid traffic and usually bring my breakfast with me to eat after I get to work. I used to bring a couple of hard boiled eggs, a piece of cheese, a granola bar and some almonds to tide me over until lunch, but it never really set well on my stomach.
Last year, our family took a trip to Budapest and stayed in a nice AirBnB, but we were not able to make it to the grocery store to get any eggs, so I dove into the leftover Tomato and Cucumber Salad from dinner the night before. Not only did that salad fill me up all morning, but I did not have any stomach issues for the day.
That night, we stopped by an italian restaurant and picked up another order of this salad, just for me to eat at breakfast the next morning. Again, no problems. Weird, right?
My awesome wife, Ginny, decided that I should change my breakfast when we returned to the States. I did, and the impact to my daily life has been just great!
Now, I chop up a tomato, half a cucumber, some green pepper, a few olives from the olive bar, and some goat’s milk feta we pick up from a local goat farm. There are endless varieties to the recipe. I have thrown in artichoke hearts, pine nuts, speck, replaced the feta with mozzarella, and even added some of my homemade queso blanco to the mix. In the summer, I add a few leaves of basil that I grew in the garden to really add a nice, fresh taste.
I think the quantity of these clean, raw vegetables fills me up for the morning and is easier to digest. The biggest surprise to me is how much happier my stomach has been in the mornings.
So, while this is not a very traditional breakfast, it is certainly delicious, and has worked very well for me.
Note: We usually prepare three days worth of the salad and have the tupperware containers ready for me to grab on the way out the door in the morning. Much more than three days, and the vegetables lose their crisp and fresh flavor.
- 1 cup chopped tomatoes
- 1 cup chopped cucumbers
- ½ cup chopped bell peppers
- ¼ cup of olives I like the ones from the olive bar at the grocery store
- 2-3 tbs of feta goat cheese
- Optional: Speck Salami, Artichoke Hearts, Balsamic Vinegar, or Fresh Herbs
- Chop ingredients and combine in bowl
- Mix together
- Add your choice of optional toppings