Instructions
Step 1. Place the eggs in a saucepan and cover them with cold water.
Step 2. Bring the water to a boil over medium-high heat.
Step 3. Once boiling, cover the pan, remove it from the heat, and let the eggs stand for 10–12 minutes.
Step 4. Transfer the eggs to a bowl of ice water and cool completely.
Step 5. Peel the eggs and cut them in half.
Step 6. Wash and prepare the tomatoes, cucumber, and lettuce.
Step 7. Arrange the lettuce leaves on a large serving plate.
Step 8. Place the cucumber slices, cherry tomatoes, sweet corn, and feta cheese around the plate.
Step 9. Arrange the egg halves on top of the vegetables.
Step 10. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Step 11. Drizzle the dressing evenly over the salad.
Step 12. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Keep the dressing separate until serving to maintain the freshness of the vegetables.
Hard-boiled eggs can be stored in the refrigerator for up to 1 week.
Feta cheese should be refrigerated and consumed within its recommended freshness period.
This salad is best served cold and does not require reheating.
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