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Total Time
40 Mins
Yield
Serves 4 (serving size: 2 cups)
Photo: Iain Bagwell

How to Make It

Step 1

Quarter cucumber lengthwise, then slice 1/2 in. thick. Toss cucumber, peppers, tomatoes, and onion in a large bowl; set aside.

Step 2

Whisk together 1/4 tsp. salt, the orange zest, orange juice, lemon juice, and oil in a small bowl. Set dressing aside.

Step 3

Brown bacon in a large nonstick frying pan over medium heat until golden, turning once, 4 minutes. Cut into 1/4-in. strips.

Step 4

Put eggs in a small saucepan, cover with water, and bring to a boil. Turn off heat, cover pan, and let sit 3 minutes for soft-cooked. Crack eggs all over on counter, transfer to a bowl of ice water, and let cool 2 to 3 minutes. Peel and halve lengthwise.

Step 5

Meanwhile, tear bread into 1/2- to 1-in. pieces. Add to vegetables along with bacon and dressing, and toss until evenly coated.

Step 6

Divide salad among 4 shallow bowls and top each with 2 egg halves. Season to taste with pepper and more salt.

Chef's Notes

Make ahead: Up to 2 days, chop vegetables and cook eggs (let sit 10 minutes).

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