2 cups chopped crunchy vegetables (such as cucumbers and radishes)
¼ sweet onion, very thinly slice
8 ounces feta, cut into thick slices
¼ cup extra-virgin olive oil, plus more for drizzling
4 slices sourdough bread, toasted, cooled
8 cups lettuce leaves, torn if large
Gently lower eggs into a medium saucepan of boiling salted water and cook 6½ minutes. Transfer eggs to a bowl of ice water with a slotted spoon and let cool until just warm. Peel and set aside.
Meanwhile, whisk sugar, turmeric, ½ cup vinegar, 1 tsp. salt, and ½ cup water in a medium bowl. Add vegetables and sweet onion and let sit until slightly softened and pickled; ideally you want these to sit at least 1 hour, but if you are short on time, 10 minutes will get the job done.
Place the feta in a small bowl and drizzle with ¼ cup oil and the remaining 2 Tbsp. vinegar. Let sit for at least 5 minutes.
Drizzle toast with oil and tear into large pieces. Place in a large bowl with lettuce. Drain pickled vegetables and add to the bowl. Drizzle marinating liquid from feta over, season with salt, and toss well.
Cut eggs into quarters. Divide salad among plates; top with eggs and marinated feta.