Mediterranean Diet Classic Boiled Egg Salad
Experience fresh, wholesome flavors with this Mediterranean Diet Classic Boiled Egg Salad, a vibrant dish that celebrates clean eating and bold Mediterranean ingredients. Perfectly boiled eggs crown a bed of crisp mixed salad greens, juicy cherry tomatoes, crunchy cucumber, tangy red onion, and briny kalamata olives, while crumbled feta adds a creamy, salty finish. A zesty homemade dressing made from extra virgin olive oil, lemon juice, and oregano ties it all together, delivering a burst of flavor in every bite. Ready in just 25 minutes, this healthy, nutrient-packed salad is ideal for quick lunches, light dinners, or elegant entertaining. Delicious, nutritious, and effortlessly beautiful, it’s the ultimate showcase of Mediterranean cuisine!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 4 cups mixed salad greens (such as romaine, arugula, or spinach)
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.5 cup kalamata olives
- 0.5 cup feta cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 1 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from heat, cover, and let the eggs sit for 10 minutes.
Meanwhile, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and roughly chop the parsley. Add all to a large mixing bowl.
After 10 minutes, drain the hot water from the saucepan and transfer the eggs to a bowl with ice water. Let them cool for about 5 minutes.
While the eggs are cooling, make the dressing by whisking together the olive oil, lemon juice, dried oregano, salt, and black pepper in a small bowl.
Peel and slice the boiled eggs once they are cool to the touch.
To the bowl with mixed vegetables, add the salad greens, kalamata olives, and crumbled feta cheese. Drizzle with the prepared dressing and toss gently to combine.
Distribute the salad among serving plates or bowls, and top each portion with slices of boiled egg.
Garnish with additional fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 11.3 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 765 mg | 59% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
