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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 cos (romaine) lettuce, torn into bite-sized pieces
- 3 ripe tomatoes, each cut into 8 wedges
- 1 green capsicum (pepper), cut into bite-sized pieces
- 1 telegraph (long) cucumber, cut in half lengthways, then seeded and sliced
- 6 radishes, sliced
- 1 small salad onion, thinly sliced
- 2 tablespoons chopped flat-leaf (Italian) parsley
- 2 tablespoons chopped mint
Method
1. In a small bowl, whisk together the olive oil and lemon juice. Season well with sea salt and freshly ground black pepper.
2. Put the remaining ingredients in a salad bowl and toss well.
3. Just before serving, drizzle the dressing over the salad and toss together well.
