I’ve been eating this salad for breakfast, yes breakfast, for many years. I know Americans consider it somewhat unconventional to eat salad for breakfast (though not Europeans and in the Middle East), but I believe it is such a great way to start the day. The success of this salad is built on simplicity. My strategy remains similar, week in and week out. It is never quite the same, but it is always delicious. On occasion, I make it with a sweet potato instead of a white potato. Thank you to Alice Waters for teaching me to eat simply. This salad makes one single serving, but is infinitely flexible if a friend or an army is coming to share a meal.

1 medium white potato (organic), cooked
2 small (pickling) cucumbers (approx 4 inches long)
8 grape or cherry tomatoes
2 tsp. sunflower seeds
2 tsp. extra virgin olive oil
1/2 tsp. sea salt
a small handful of fresh herbs (choose from among chives, basil, mint, thyme, oregano)

Dice the potato into 1/2 inch cubes, and add to a bowl.
Halve the cucumbers the long way, and slice into thin half-moons.
Slice each tomato in half.

Mix together the vegetables, and add the herbs. Sprinkle with olive oil and sea salt. Mix well.
Sprinkle the top with sunflower seeds just before serving.