The traditional American breakfast usually consist of pancakes, waffles, bacon, grits, sausages or frittatas. Honestly, these meals take too much time to prepare in mornings were time is short. There are faster alternatives. In the summer, an abundance of fresh, local produce are available that make great salads. Salads for breakfast, you ask? Yes. Let’s expand the concept of a salad. Some people think green leaves are too harsh to digest early in the morning. I agree, but baby greens are less harsh. Lightly sautéed spinach, beet and swiss chard greens can be prepared and served in less than five minutes (Meal planning tip: Wash and cut greens the night before). They pair well with Easy Fried Eggs that take less than one minute to serve. My favorite summer breakfast is the basic tomato, fresh mozzarella and basil salad. It’s delicious with drizzled olive oil and a splash of balsamic vinegar. Sprinkle a little salt and pepper to draw out the flavors more. Sometimes, it’s garnished with toasted pine nuts and chopped kalamata olives. Another salad was made with the same dressing and garnish by using boiled eggs. No greens are included in those salads, and both paired well with crusty, wheat bread. Both salads are usually served as a side dish for lunch and dinner. Just as pancakes can be served for dinner, many light dinner recipes can be served for breakfast as well. Let’s think creatively about breakfast, and start our days on the healthy side.

Tomato Mozzarella Salad

Ingredients
2 to 3 tomatoes; core removed and sliced
Fresh mozzarella; sliced 1/8″ thick
Fresh basil and mint; roughly chopped
10 to 15 kalamato olives; pitted and roughly chopped
Balsamic vinegar; to taste
Olive Oil; to taste
Salt and Pepper; to taste
Garnish: Toasted pine nuts

Directions
1. Lay a tomato slice on a plate. Overlap a mozzarella slice on top of the tomato. Repeat and adjust spacing between slices until a full circle is made of alternating tomato and mozzarella slices.

2. Cover with fresh herbs and kalamata olives. Season with salt and pepper.

3. Drizzle with balsamic vinegar and olive oil. Garnish with pine nuts.

4. Enjoy.

Boiled Egg Salad with Fresh Herbs and Kalamato Olives

Ingredients
6 to 8 eggs; precooked, shell removed and quartered lengthwise
Fresh mint and basil; roughly chopped
Salt and Pepper; to taste
Balsamic Vinegar; to taste
Kalamata olives; pitted and roughly chopped
Olive oil; to taste
Garnish: Toasted pine nuts

Directions
1. Arrange egg quarters in a circle on a plate. If space is available, place eggs in the center of the circle.

2. Cover with fresh herbs and kalamata olives. Season with salt and pepper.

3. Drizzle with balsamic vinegar and olive oil. Garnish with pine nuts.

4. Enjoy.