Creamy, soft-boiled eggs, chewy sun-dried tomatoes, salty feta cheese, crispy roasted chickpeas, and tangy balsamic vinaigrette dressing combine to form quite possibly the best explosion of textures you have ever tasted on a salad (let’s not forget the greens of course. I mean, it is a salad after all). I’m excited to share this Mediterranean soft-boiled egg salad with you today!

After this chocolate caramel no-churn ice cream and this zucchini bread baked oatmeal, I thought it’s about time for a savory recipe! Don’t worry, I’ve recently been testing A LOT of fall baking recipes…which I am SO excited to share with you soon! Bring on the apple and pumpkin ? I have to admit, while summer is far and away my favorite season (love the warm weather and longer hours of sunlight), I do really enjoy the fall baking season. Stay tuned!

A bit about what’s in this soft-boiled egg salad…

Ingredients

Arugula

Roasted Crispy Chickpeas

Sun-dried tomatoes and tomatos

Feta cheese

Soft-Boiled Eggs

Balsamic Vinaigrette

Soft-Boiled Eggs

Have you ever tried soft-boiled eggs before? I may be super late to the game but I recently tried them this summer for the first time and LOVED them. Like I’m pretty sure I ate them with breakfast for three weeks straight then. LOL. I absolutely love eggs, but I’ve never been as big of a fan of hard-boiled eggs…they just seem chalky and bland to me. And then I also don’t love deviled eggs because 1. Who actually makes those year-round outside of the Easter holiday and 2. I’m not the biggest mayo fan. ANYWAYS. I discovered that soft-boiled eggs are have a delicious, creamy-but-not-runny texture and are also perfect for meal prep! I don’t have time to make eggs every morning before heading to work, so making a batch of soft-boiled eggs is a great make-ahead meal prep option. (Or have you tried these broccoli cheddar ham egg muffins?  Also perfect for meal prep!). Here’s the recipe I follow to make the eggs! I prefer more of a “medium-boiled” egg texture…so cooking closer to 7 minutes.

Feta

In addition to soft-boiled eggs (of course you can always use hard-boiled if you wish), this salad features my all-time FAVORITE cheese…feta!! As evidenced here, here, and here. I basically can’t eat a salad unless it has a copious amount of feta cheese on it (but seriously).

Roasted Crispy Chickpeas

Another fun new discovery you may or may not have tried before on this salad is roasted crispy chickpeas! Super simple to make, and these add delicious crunch (reminds me of croutons). BUT the chickpeas provide carbohydrates, fiber, AND protein to make this salad more filling! I used this recipe for the chickpeas…and you better believe I will continue to make them!

Sun-dried Tomatoes

To add more texture variety, I used sun-dried tomatoes which combined with the feta remind of  Mediterranean flavors. I also used some cherry tomatoes too which provide a burst of sweetness! I don’t normally like eating tomatoes plain (unless some serious hummus action is involved…but I do love fresh summer cherry tomatoes straight from the garden. SO GOOD.

Greens

For the base of this salad, I chose to use arugula, which is my favorite salad green. But obviously feel free to use whatever you prefer and have on hand! Other ideas include spinach, kale, romaine, butter lettuce, mixed greens, etc.

Balsamic Vinaigrette

To complete this Mediterranean salad, I used balsamic vinaigrette! I used this recipe, because it’s seriously so simple to make your own salad dressing at home (and usually cheaper/healthier). But obviously you can buy store-bought balsamic vinaigrette dressing too! Feel free to use a different vinaigrette dressing if you prefer…but I HIGHLY recommend trying it at least once with balsamic vinaigrette. ?

Recipe for crispy chickpeas: click here.

Recipe for soft-boiled eggs: click here.

Recipe for balsamic vinaigrette: click here.