An easy, tasty salad with a Mediterranean influence. It's perfect served with pasta dishes, risottos or pizzas.

2 cups roughly torn romaine (Cos) lettuce
2 tomatoes—cut into wedges
8 thinly sliced red onion rings
½ avocado—peeled and cut into cubes
6 black pitted olives—sliced
4 large fresh basil leaves—roughly chopped
3 tablespoons Italian vinaigrette


PUT all ingredients, except the dressing, in a salad bowl. POUR the dressing over the salad and toss gently to combine just before serving.

Variation: You can turn this salad into a sandwich by spreading a split crusty bread roll with a tablespoon of Hummus, and topping with roast chicken and some of the dressed salad.

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