2 serves

2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon juice
1/2 clove garlic - minced (crushed)
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 handfuls roughly torn romaine (Cos) lettuce leaves
2 fresh Roma tomatoes - cut into 1/2-inch rounds (you can also use regular tomatoes and cut them into wedges)
1/2 green pepper (capsicum) - julienned
1/4 small red onion - thinly sliced (you can vary this amount depending on how much you like raw red onions)

MIX together the olive oil, lemon juice, garlic, salt and pepper in a small bowl. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving.

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.