Potato Tossed Salad

1/2 cup oil
2 tbsp. lemon juice
2 tsp. dried oregano
1 garlic clove minced
1/4 tsp. salt
1/2 lb. small red potatoes, cooked, peeled and sliced
6 cups torn salad greens
2 small tomatoes, cut into wedges
1 small red onion sliced
1 cucumber sliced
1/2 crumbled feta or blue cheese

In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing. Place salad greens in a large bowl, arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing.

Serves 8