• 2 tablespoons extra virgin olive oil
• 2 handfuls roughly torn romaine (Cos) lettuce leaves
• 1 1/2 tablespoons lemon juice
• 2 fresh Roma tomatoes - cut into 1/2-inch rounds
• 1/2 clove garlic - minced (crushed)
• 1/2 green pepper (capsicum) - julienne
• 1/4 teaspoon sea salt
• 1/4 small red onion - thinly sliced
• 1/4 teaspoon freshly ground black pepper

Variations: There are lots of possible additions to this basic salad, but keep in mind that it should remain a simple and light salad to accompany a meal. Toss through some garlic-rubbed croutons or a handful of chopped toasted nuts (like walnuts, pine nuts or hazelnuts), finely chopped capers, olives, sun-dried tomatoes or chopped anchovies, or a small amount of shaved or crumbled cheese. Servings 2.