Bring a medium pot of water to a rolling boil over high heat. Gently lower in the eggs using a slotted spoon and let them cook for 7.5 minutes. Transfer to an ice bath to cool.

In a large mixing bowl, combine chopped Castelvetrano olives, freshly diced dill, and sliced red onion. Crumble the feta cheese into the mixture.

Add red wine vinegar and olive oil, followed by dried oregano, granulated sugar, kosher salt, and black pepper. Mix thoroughly.

Peel the cooled eggs and slice into quarters. Gently fold them into the salad mix.

Spoon the mixture onto plates or bowls and serve as desired.