Sumac Egg Salad
A vibrant, crunchy breakfast or lunch salad with bright acidity and creamy feta.
Yield: 4 Servings | Active Time: 20 mins | Total Time: 1 hr (for best pickling)
Ingredients
The Golden Pickles
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1/2 cup unseasoned rice vinegar
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1/2 cup water
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1 tbsp sugar
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1 tsp ground turmeric
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1 tsp kosher salt
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2 cups crunchy veggies (cucumber rounds, sliced radishes)
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1/4 sweet onion (shaved paper-thin)
The Jammy Eggs & Feta
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4 large eggs
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8 oz feta cheese (cut into thick slabs)
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1/4 cup extra-virgin olive oil (plus more for drizzling)
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2 tbsp unseasoned rice vinegar
The Salad Base
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8 cups fresh lettuce (torn into bite-sized pieces)
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4 slices sourdough bread (thick-cut, toasted, and cooled)
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Garnish: Ground sumac & flaky salt
Instructions
1. Infuse the Pickles
In a medium bowl, whisk the vinegar, water, sugar, sumac, and salt until dissolved. Toss in your cucumbers, radishes, and onions.
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Pro Tip: Let these sit for 1 hour at room temperature to develop a deep neon-yellow color and tangy bite. If in a rush, massage the liquid into the veggies for 2 minutes.
2. Boil the 6.5-Minute Eggs
Bring a pot of salted water to a boil. Lower the heat to a simmer and gently add eggs. Crank the heat back up and boil for exactly 6 minutes and 30 seconds.
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The Shock: Immediately move eggs to an ice bath for 5 minutes. Peel once cool, but keep whole until the very last second to preserve the jammy yolk.
3. Marinate the Feta
In a small shallow bowl, lay the feta slices down. Drizzle with the 1/4 cup olive oil and 2 tbsp vinegar. Let this sit for at least 5–10 minutes. This oil/vinegar mixture becomes your primary salad dressing.
4. Assemble with Texture
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The Crunch: Tear your cooled sourdough toast into large, rustic chunks. Drizzle them with a little extra olive oil.
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The Toss: In a large bowl, combine the lettuce, sourdough chunks, and the drained pickled vegetables.
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The Dressing: Pour the liquid left over from the feta marinating bowl over the salad. Toss thoroughly.
5. The Grand Finale
Divide the dressed greens among four plates. Break the feta slabs into large chunks and place on top. Quarter the eggs and nestle them into the greens. Sprinkle generously with sumac and a final crack of black pepper.