Ingredients
2 small heads romaine lettuce, chopped
1/2 small red onion
1/2 cucumber, unwaxed or peeled
1/2 cup Kalamata olives
6 ounces Miceli’s Basket Cheese (Fresh Cheese)
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Preparation
Arrange chopped romaine lettuce in a serving bowl.

Using a sharp knife, shave the onion and the cucumber into thin, transparent rounds.

Scatter onion, cucumber, and olives over romaine. Crumble basket cheese directly onto salad. Drizzle with olive oil and season with salt and pepper.

Serves 4.

Tip: Add some grape tomatoes for a burst of color.