A refreshing, colorful salad featuring jammy soft-boiled eggs, crisp veggies, tangy feta, and a zesty olive oil dressing.
Ingredients (Serves 2)
For the Salad:
- 2–4 soft-boiled eggs (see instructions below)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced or sliced
- ¼ small red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ¼ cup Kalamata olives, pitted and halved
- 2 cups mixed greens (arugula, baby spinach, romaine, etc.)
- Optional: sliced avocado, fresh parsley, or roasted chickpeas
For the Lemon-Olive Oil Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small clove garlic, minced
- Salt & black pepper to taste