Place quail eggs in a pot of boiling water and cook for 4 minutes. Remove and place in ice water to cool.

Once cooled, peel the quail eggs and set aside.

In a mixing bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.

Slice the peeled quail eggs in half and add them to the salad.

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.

Drizzle the dressing over the salad and toss gently to combine. Serve immediately.