6 nice navel oranges, sliced round
3 tbsp. wine vinegar
6 tbsp. olive oil
1 tsp. dry oregano
1 med. red onion
1 c. black olives, Greek style
Fresh chives, snipped to garnish
Salt & pepper to taste

Peel and slice the oranges - 4 or 5 slices from each. Place in a shallow dish and sprinkle with the vinegar, oil and oregano. Toss gently and cover. Refrigerate for about 30 minutes.

When ready to serve. Slice the onion thinly. Toss the oranges again. Arrange onion and black olives over. Sprinkle with chives and add salt and pepper. Salt may be omitted.