Measure ingredients into a medium bowl, and whisk until blended.
Cut tomato in half, squeeze out and discard seeds and juice and cut into bite-size pieces. Thinly slice red onion. Stir tomato and onion into marinade, and let stand at room temperature for at least an hour or refrigerate for up to a day.
Meanwhile, hard-boil the eggs, then cool under cold running water. Remove shells, and cut in half lengthwise. Refrigerate until ready to serve.
Seed and chop pepper, and cut cucmber into chunks. Place each in a separate bag or container; refrigerate for up to 1 day.
In a large bowl, combine salad greens, green onions, olives and fesh basil, oregano or dill. Toss in sweet pepper and cucumber.
Just before serving, pour marinated tomato mixture (including juices) over the salad greens and toss.
Place halved eggs and chevre chunks on top of individual servings. Serve immediately.