Serves 6-8

Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
3 tablespoons finely chopped shallots
1 teaspoon oregano
salt and pepper to taste (keeping in mind that both olives and feta are salty)

Salad
2 heads of romaine, washed, dried, and chopped into bite sized pieces
2 cups cherry tomatoes, cut (I like the diagonal cut myself for visual interest)
1/2 hothouse cucumber, chopped
1/2 cup of Kalamata olives, pitted and sliced in half
1 cup of feta cheese, crumbled

In a jar with a tight fitting lid, put all the dressing ingredients in. Shake well.

In a large salad bowl, place the chopped romaine lettuce on the bottom. Take the cut tomatoes, and carefully line them up down the center of the salad. Then take the cucumbers and make a line on either side of the tomatoes. Feta cheese goes on the outside the cucumbers and then the final touch is black olives at the very edge of the salad bowl.

Present salad first with its regimented lines. Allow people to oooh and ahh over it's regularity and beauty. THEN, right before serving, pour 1/2 of the dressing on top and toss well.  Allow your guests to add more if they like.