Some days call for food that feels complete without feeling heavy. This salad is built from everyday ingredients, assembled calmly, and eaten straight away while the eggs are still tender.
Difficulty, timing & yield
- Difficulty: Easy
- Prep time: 10 minutes
- Cook time: 8 minutes
- Total time: 18 minutes
- Servings: 2 generous portions
Related recipes: Citrus Shrimp and Avocado Salad
Ingredients
Instructions
- Place the eggs in a small saucepan, cover with cold water, and bring to a boil.
- Once boiling, lower the heat slightly and cook for 8 minutes for firm whites and creamy yolks.
- Drain the eggs, cool briefly under cold water, then peel and cut into quarters.
- Slice the cucumber into half-moons and cut the tomatoes in half.
- In a large bowl, gently toss the salad leaves with olive oil, lemon juice, mustard, and a pinch of salt.
- Add the cucumber and tomatoes and fold them in without pressing.
- Arrange the eggs on top, then crumble the feta over everything.
- Finish with black pepper and serve immediately.
Typical mistakes (and how to avoid them)
- Overcooking the eggs: they turn dry and dominate the salad — keep the yolks just set.
- Over-mixing: feta breaks down too much; fold gently at the end.
- Too much salt: feta already brings salinity — taste before adding more.
Related recipes: Vegetable Pasta Salad with Pistachio Sauce
Quick Shrimp Salad with Lime Dressing
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