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Hard-boil the eggs by placing them in a saucepan with water. Bring the water to a boil over high heat. Then, reduce the heat to a simmer and cook for 9-12 minutes. Transfer the eggs to an ice bath to cool. Then, peel, and chop them.
In a small bowl, whisk together the yogurt, olive oil, vinegar, finely minced garlic, salt, and freshly ground pepper. Taste and adjust the seasoning as needed. Set the dressing aside.
In a large salad bowl, arrange the chopped green leafy lettuce as the base.
Arrange the chopped hard-boiled eggs, diced tomatoes, diced cucumber, chopped red onion, chopped artichoke hearts, crumbled feta cheese, and diced avocado in rows or sections on top of the lettuce, mimicking the traditional Cobb salad presentation.
Drizzle the prepared dressing over the salad, focusing on the individual rows or sections of ingredients.
Serve the Mediterranean Cobb Salad immediately, either as a single large salad or in individual portions. Optionally, you can garnish with extra feta cheese, fresh herbs like parsley or dill, and a sprinkle of additional freshly ground black pepper.