Quick, fresh, healthy and so darn tasty! Lots of crisp greens topped with juicy tomatoes, creamy mozzarella, jammy eggs and crunchy garlic croutons finished with a super flavorful pesto-balsamic dressing that takes 30 second to make. You’re going to love this one!
INGREDIENTS – serves 2
1-2 slices bread, cubed
2T white balsamic vinegar or reg
2T olive oil
6-8c fresh greens
1 carton cherry tomatoes, quartered or halved
1/2c mini mozzarella balls, or cubed
Toss your bread cubes in a sprinkle of garlic powder and salt and a drizzle of olive oil then toast in a toaster oven, air fryer or a 400°F oven for 5-10 minutes until golden brown.
Make your eggs. Poached, fried, scrambled, whatever you like. I like a soft-boiled egg for this and here’s how I do it. Bring a pot of water to boil (make sure theres enough water to cover all the eggs you’re going to use). Gently lower each egg in the boiling water with a slotted spoon, reduce the heat a little, place a lid on top and allow to cook for 6 minutes for a runny yolk up to 10 minutes for hard boiled eggs. Drain the water and either run cold water over the eggs or submerge them in an ice bath until cool to the touch. Peel and set aside.
Make the dressing. Add pesto, balsamic and 2T olive oil in a jar, secure the lid then shake to combine. Set aside.
Make the salad. Spread some greens out in a large bowl, top with tomatoes, mozzarella, croutons and eggs then drizzle with pesto vinaigrette.