Components

• Red Wine Vinaigrette

Ingredients

• 2 large tomatoes, chopped

• 1 medium cucumber, peeled, seeded, and chopped

• 1 medium red onion, diced

• 1 red bell pepper, diced

• 1 zucchini, diced

• 1 yellow squash, diced

• 2 Tbsp stemmed and chopped Italian parsley

• 2 Tbsp stemmed and minced oregano

• 1/2 cup Kalamata olives, pitted and sliced

• 1 head Romaine, thinly sliced (chiffonade)

Directions

• In a large bowl, combine all ingredients.

• Add about 3/4 cup dressing and toss well. Add more dressing as needed.

• Taste and adjust seasonings, if necessary.

• Lay the Romaine onto a serving platter and top with the salad.

• Serve immediately.

Notes

• You can make the salad ahead and keep covered and refrigerated until time to serve. Be sure to wait until service to lay the salad on the romaine.