Cut boiled vegetables into bite sizes (the larger the better), then add the olive oil and oregano. Add salt to taste.
Boil each vegetable as a whole in separate batches, and then cut them. This way, the colors are more vibrant, and you can prevent the enzyme in the carrots from breaking down other essential vitamins.
Story Behind this Recipe
This salad is so classic, I don't know how this recipe came to be. I've been making it for ages.
Use good quality olive oil. Modify the recipe to your choice of vegetables. (Vegetables such as eggplants are not suitable since they would stain the other vegetables.) Depending on your mood, top them with capers, olives, or cherry tomatoes, (use as-is) if you have them at hand.