Begin by filling a medium pot with water and bringing it to a rapid boil over high heat. Once boiling, gently add the large eggs using a slotted spoon. Boil the eggs for precisely 7 ½ minutes.

After boiling, quickly transfer the eggs into an ice bath by placing them in a bowl filled with cold water and ice cubes. Allow them to cool for about 5 minutes.

In a large mixing bowl, combine the chopped Castelvetrano olives, fresh dill, thinly sliced red onion, and crumbled feta. Stir gently to mix the ingredients.

In the same bowl, whisk together the red wine vinegar, extra-virgin olive oil, dried oregano, granulated sugar, kosher salt, and black pepper. Adjust seasoning to your liking.

Carefully peel the cooled eggs and slice them into quarters. Gently fold the quartered eggs into the bowl with the salad mixture.

To serve, scoop the egg salad onto slices of whole grain bread or over a bed of farro. Enjoy the fresh and zesty taste!