6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 ½ teaspoons rice vinegar
1 clove garlic minced
½ teaspoon ground cumin
Freshly ground pepper
3 hearts of romaine, cut into bite-size pieces, washed, and spun dry
1 cup cherry tomatoes, halved
1 cucumber, peeled, seeded, and diced
¼ cup chopped mint
¼ chopped cilantro
12 pitted kalamata olives, halved
1. In a small bow, whisk together the olive oil, lemon juice, rice vinegar, garlic, cumin, and salt and pepper to taste.
2. In a large salad bowl, combine the romaine, cherry tomatoes, cucumber, mint, cilantro, and kalamata olives. Add the dressing and toss to coat the lettuce evenly.