Instructions
Step 1. Place the eggs in a saucepan and cover with cold water.
Step 2. Bring the water to a boil over medium-high heat.
Step 3. Once boiling, reduce the heat and simmer for 8–10 minutes until the eggs are cooked to your preferred doneness.
Step 4. Transfer the eggs to an ice bath and let them cool for 5 minutes.
Step 5. Peel the eggs and cut them in halves.
Step 6. Wash and prepare the cucumber, tomatoes, corn, and lettuce.
Step 7. Arrange the lettuce leaves on a large serving plate.
Step 8. Place the sliced cucumbers, sweet corn, cherry tomatoes, and mozzarella balls in separate sections around the plate.
Step 9. Add the halved eggs on top of the salad arrangement.
Step 10. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper.
Step 11. Drizzle the dressing evenly over the salad.
Step 12. Sprinkle with chopped parsley if desired.
Step 13. Serve immediately while fresh and chilled.
Storage and Reheating Tips
Store the salad components in separate airtight containers in the refrigerator for up to 3 days.
Keep the dressing separate until ready to serve to maintain freshness and crispness.
Hard-boiled eggs can be stored in the refrigerator for up to 1 week.
Mozzarella balls should remain refrigerated in their liquid until ready to use.
This salad is not suitable for freezing, as the fresh vegetables and cheese will lose their texture after thawing.
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