Ingredients
- 8 cups assorted greens (red-leaf lettuce, arugula, frisée, endive, etc.)
- 1/2 cup torn fresh basil leaves
- 6 ripe plum tomatoes, cut into eighths
- 1 small red onion, thinly slivered
- 1 red pepper, cut into 1/4-inch dice
- 1 hothouse cucumber, peeled, halved lengthwise and cut into 1/2-inch dice
- 1/2 cup pitted black olives, halved
- Salt and freshly ground black pepper
- 1/3 cup of your favorite vinaigrette
Directions
- 1. Rinse greens; dry well. Tear or cut into bite-sized pieces. Wrap well and keep in the crisper until needed.
- 2. Place greens in a large salad bowl along with basil leaves, vegetables and olives. Season with salt and pepper to taste, then toss with vinaigrette. Serve immediately.
