Instructions
Step 1. Place the eggs in a saucepan and cover with cold water.
Step 2. Bring the water to a boil, then reduce to a gentle simmer and cook for 9 minutes.
Step 3. Transfer the eggs to an ice bath and allow them to cool for 5 minutes.
Step 4. Peel the eggs and cut them in half.
Step 5. In a small bowl, whisk together the olive oil, lemon juice, parsley, oregano, garlic, salt, and black pepper.
Step 6. Arrange the sliced avocado on one side of a serving platter.
Step 7. Place the tomato slices in a neat row beside the avocado.
Step 8. Arrange the feta cheese slices alongside the tomatoes.
Step 9. Add the marinated artichoke hearts, Kalamata olives, and green olives around the platter.
Step 10. Place the egg halves on the remaining side of the plate.
Step 11. Drizzle the herb dressing evenly over the avocado, tomatoes, feta, eggs, and artichokes.
Step 12. Sprinkle with dried oregano and freshly ground black pepper.
Step 13. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 2 days.
Keep the dressing separate until serving for the freshest flavor and texture.
Avocado is best sliced fresh; if storing, sprinkle with lemon juice and cover tightly to reduce browning.
Hard-boiled eggs can be refrigerated for up to 5 days.
This dish is intended to be served cold and does not require reheating.
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