Ingredients:

• Extra virgin olive oil for the pan
• 1⁄4 red onion, thinly sliced
• 1 English cucumber, cut into about a 1⁄2 inch dice
• 1 yellow bell pepper, cut into about a 1⁄2 inch dice
• 1 heaping cup cherry tomatoes, halved or quartered if large
• 2 heaping tablespoons fresh dill, chopped
• 1⁄3 cup green olives (We love Castelvetrano.), sliced lengthwise into quarters
• 2 big handfuls little gems or hearts of romaine, cut into about 1⁄2 inch shreds
• 2 tablespoons fresh lemon juice
• 4 tablespoons extra virgin olive oil
• 3⁄4 teaspoon dried oregano
• Salt and pepper to taste

Protein Addition Options:

• Grilled or shredded chicken
• Grilled or poached salmon
• Grilled fish (halibut, tilapia, etc.)
• Grilled or sauteed shrimp
• Canned tuna fish
• Sardines
• Tofu or tempeh

Instructions:

• Prep the onions:
  • Fill a small bowl with cold water and a few ice cubes.
  • Add sliced onion and let sit while you prepare the remaining ingredients.
  • This will help to mellow the sharpness of the raw onion.
• Combine all ingredients in a large bowl.
• Drain the sliced onion thoroughly and add to the bowl.
• Toss everything together until well combined and serve.