Original Recipe Yields 4 Servings

Ingredients:

• 1 cup tomato, diced
• 2 T red wine vinegar
• 2 T extra virgin olive oil
• ½ seedless cucumber, halved lengthwise, cored, and diced (1 cup)
• ½ cup pitted kalamata olives, slivered
• ¼ cup thinly sliced red onion
• 2T fresh lemon juice
• 2 T chopped flat-leaf parsley
• 1 T finely chopped oregano
• 2 to 3 cups coarsely chopped romaine
• 4 to 8 pepperoncini

Directions:

1. Toss together tomato, parsley, vinegar, 1 tablespoon oil, salt, and pepper. Set aside and marinate in refrigerator for 15 minutes.
2. Toss together remaining tablespoon oil, cucumber, olives, onion, lemon juice, and oregano in a large bowl.
3. Blend all ingredients together and divide mixture among plates on top of romaine lettuce.
4. Add 1 or 2 pepperoncini to each plate.