- 1 head romaine lettuce, torn
- 1 pint cherry tomatoes, halved
- 4 hard-cooked eggs, cut into wedges
- 4 ounces Swiss cheese, julienned
- 2 (6 ounce) cans light water-packed tuna
- 1/2 cup sliced red onion
- 1/2 cup olive or vegetable oil
- 3 tablespoons balsamic or red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Arrange romaine on four salad plates. Top with the tomatoes, eggs, cheese, tuna and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, salt and pepper. Drizzle over salads. Serve immediately.