Ingredients

Marinade/Dressing:
1/3    cup (75 mL) good quality olive oil
3    tablespoons (45 mL) red wine vinegar
2-3    garlic cloves, crushed
1/2    teaspoon (2 mL) dried oregano, basil or dill
1/4    teaspoon (1 mL) salt
1/4    teaspoon (1 mL) fresh ground pepper
1/4    teaspoon (1 mL) cayenne
1    teaspoon (5 mL) anchovy paste (optional)

Make ahead:
4    large tomatoes
1    small red onion
6    eggs
1    sweet red or green pepper
1/2    English cucumber

Salad:
10    cups (2.5 L) salad green mixture (bite-size)
2    green onions, chopped
1/3    cup (75 mL) small black olives
1/4    cup ( 50 mL) fresh basil, oregano or dill, bruised and chopped
1/2-1    cup (125-250 mL) goat cheese (chèvre), cut into bite-size chunks

Directions

Marinade/Dressing:
Measure ingredients into a medium bowl and whisk until blended.

Make ahead:
Cut tomatoes in half; squeeze out and discard seeds and juice and cut into bite-size pieces. Thinly slice red onion. Stir tomato and onion into marinade, and let stand at room temperature for at least an hour or refrigerated for up to a day.

Meanwhile, hard-boil the eggs, then cool under cold running water. Remove shells and cut in half lengthwise. Refrigerate until ready to serve.

Seed and chop pepper, and cut cucumber into chunks. Place each in a separate bag or container; refrigerate for up to 1 day.

Salad:
In a large bowl, combine salad greens, green onions, olives and fresh basil, oregano or dill. Toss in sweet pepper and cucumber.

Just before serving, pour marinated tomato mixture (including juices) over the salad greens and toss.

Place halved eggs and chèvre chunks on top and toss lightly, or place on top of individual servings. Serve immediately.

Makes 6 main course servings.