Garden Chopped Salad With Hard-Boiled Eggs, Feta And Olive Oil

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · vegetarian, gluten-free, low-carb, high-protein

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Ingredients

• 8, hard-boiled and quartered eggs
• 4 oz, crumbled feta cheese
• 1, diced avocado
• 1 hearts, chopped romaine lettuce
• 1, diced cucumber
• 2, diced tomatoes
• 1, diced bell peppers
• 1, thinly sliced red onion
• 1/2 cup, halved black olives
• 1/4 cup olive oil
• 1 1/2 tbsp red wine vinegar
• 1/4 cup, chopped fresh parsley
• 1 tsp dried oregano
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Boil the eggs for 9 minutes, then move them straight into ice water for 5 minutes, which sets the yolk just short of chalky and makes them easy to peel.
2. Chop the romaine, cucumber, tomatoes and peppers to roughly the same dice, and salt the tomatoes lightly so they release a little juice into the dressing.
3. Shake the olive oil, vinegar, oregano, remaining salt and pepper together until it thickens and holds together for a few seconds.
4. Toss the vegetables, onion, olives and parsley with the dressing, then fold in the feta and avocado at the very end.
5. Top each bowl with two quartered eggs and a final grind of black pepper.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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