An easy, tasty salad with a Mediterranean influence. It's perfect served with pasta dishes, risottos or pizzas.

2 cups roughly torn romaine (Cos) lettuce

2 tomatoes—cut into wedges

8 thinly sliced red onion rings

½ avocado—peeled and cut into cubes

6 pitted black olives—sliced

4 large fresh basil leaves—roughly chopped

3 tablespoons Italian vinaigrette

Variation: You can turn this salad into a sandwich by spreading a split crusty bread roll with a tablespoon of Hummus, and topping with roast chicken and some of the dressed salad.

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