Antipasto Salad

• Romaine lettuce

• Black olives, pitted and chopped

• Roasted red peppers, cut in strips

• Fresh Mozzarella cheese

• Red onion, thinly sliced

• Italian Parsley or fresh basil leaves

• L'Olivier Tomato Vinegar

Arrange washed romaine leaves on a platter. On top of each leaf arrange a slice of mozzarella, chopped black olives, strips of roasted red pepper, sliced red onion and sprinkle with basil or parsley.

Drizzle generously with L'Olivier Tomato Vinegar, which tastes as though the juiciest rich red garden tomato was squeezed into the bottle. Once again this vinegar really stands on its own, no oil necessary. But if salad is not dressed for you without oil then use a very light olive oil.