Updated Vegetarian Cobb Salad

I have this recent weird obsession with soft boiled eggs. Despite my phobia of mayo these days, I used to love my mom's egg salad. A weird comfort food that is so simple, but I'm convinced hers is the best in the world. Making soft boiled eggs kinda fills that void since I'm so many miles away.

Summer is all about salads so I decided to update the typical Cobb making it vegetarian and keeping it more modern than the traditional version: heirloom tomatoes instead of roma, feta cheese instead of bleu, tempeh instead of bacon, soft boiled instead of hard boiled eggs, spinach kale mix instead of Romaine.

Salad:
Feta cheese
Tempeh
Red onion
Salad mix
Baby heirloom tomatoes
Eggs

Dressing:
Red wine vinegar
Dijon mustard
Olive oil
Lemon juice

1. Prepare your eggs. This is the best tutorial depending on how hard or soft boiled you want them.
2. While you're preparing them cut your red onion, tomatoes vertically, and crumble your feta.
3. Once your eggs are peeled and cut in half, prepare your tempeh.
4. Add the tempeh to a non-stick pan. Break down your tempeh into a crumble. Add a little cayenne pepper or smoked spice to give it more of a smoky flavor. Cook till it's lightly browned.
5. Mix together the different parts to your dressing.
6. Prepare your salad by adding the salad mix and mixing thoroughly with your dressing.
7. Arrange everything else on top and enjoy.