Chunky Greek Salad Bowl

This beautifully presented salad is a family favourite.

8    Hard cooked eggs, cut in wedges
4    Ontario greenhouse tomatoes, cut in wedges
1    Ontario greenhouse cucumber, halved lengthwise and cut into ¼” slices
½    Cup pitted black olives, sliced
¾    Cup crumbled feta cheese
      Chopped fresh parsley
      Salt and pepper to taste
      Oregano Vinaigrette
   
Arrange eggs, tomatoes, cucumber slices and olives in 4 individual salad bowls. Sprinkle with feta cheese, parsley, salt and pepper. Serve with Oregano Vinaigrette. Makes 4 servings.
   
Oregano Vinaigrette:   In a glass jar with a screw lid, combine ¼ cup vegetable oil, 2 tbsp white wine vinegar, 1 clove minced garlic, ¼ tsp dried oregano leaves (crushed) and ¼ tsp sugar. Cover and shake well. Add salt and pepper to taste. Makes about 1/3 cup.