2 medium zucchini
2 medium tomatoes
1 small sweet onion (I like to use green onions, however)
1 medium lemon
1/2 cup pitted black olives
1 medium green pepper
2 cups lettuce greens (I prefer romaine hearts with some kale)
Dressing:
1/2 cup olive oil (or 1/3 cup grapeseed oil)
2 Tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon whole oregano
3/4 teaspoon sea salt
1/8 teaspoon fresh-cracked black pepper
1 clove fresh garlic, minced
1/2 teaspoon whole sweet basil
Thinly slice zucchini, tomatoes, onion, olives, lemon and green pepper and place in a bowl. Mix oil, vinegar, lemon juice, salt, pepper, oregano, basil and garlic separately. Pour this dressing over the vegetables, place in refrigerator to chill. Add lettuce greens at serving time and toss together. Serves 4-6
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