1 bunch leaf lettuce, rinsed and dried or 1/2 head iceberg lettuce, shredded
3 lg. ripe red tomatoes, sliced
3 lg. ripe yellow tomatoes, sliced
2 sm. red onions, thinly sliced
5 tbsp. Balsamic or red wine vinegar
1 tsp. Dijon mustard
Salt and pepper to taste
1/3 c. extra-virgin olive oil
1/2 c. imported brine-cured olives
12-15 fresh basil leaves, rinsed, dried and finely cut
3-4 sprigs parsley, minced

Arrange a bed of lettuce on a large serving platter. Alternate red and yellow tomato slices down middle of platter and around edge. Distribute red onion slices evenly over tomatoes.

Sprinkle Calamata or Nicoise olives around the platter and top with basil and parsley. Whisk vinegar, mustard, salt and pepper until well mixed and then slowly incorporate the oil. Pour over all and serve.