Serves 2
1 head romaine lettuce, chopped
4 tomatoes, seeded and cut into large dice
1 cucumber, peeled and cute large dice
½ red onion, thinly sliced
30 pitted Kalamata olives, halved
¼ cup extra-virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
¼ tsp salt
¼ tsp black pepper
Juice of ½ lemon
COMBINE the lettuce, tomatoes, cucumber, onion, and olives in a large serving bowl.
COMBINE the olive oil, vinegar, garlic, salt, and pepper in a small bowl and whisk together.
POUR the dressing over the salad ingredients and top with lemon juice
and serve
RECIPE FROM: The WHOLE 30 ISBN: 978-0-544-60971-6