Salada de Alface, Cebola e Azeitona

Ingredients

• 1head of soft lettuce — leaves torn by hand
• 1sweet onion — sliced into fine rings
• 100 ggreen and black olives
• 5 tbspextra virgin olive oil
• 1 tbspred wine vinegar
• 1 tspdried oregano
• to tastefine sea salt

Method

1. Start by washing 1 head of soft lettuce under cold running water to remove any dirt. Shake off excess water and pat dry with a clean kitchen towel. Tear the lettuce into bite-sized pieces and place them in a large salad bowl.
2. Peel 1 sweet onion and slice it thinly into rings. Add the onion slices to the bowl with the lettuce. The thin slices will ensure the onion's sweetness is evenly distributed throughout the salad.
3. Take 100 g of green and black olives and drain any brine if necessary. Slice the olives in half and add them to the salad bowl. This will provide a briny contrast to the sweet onion and mild lettuce.
4. In a small bowl, combine 5 tbsp of extra virgin olive oil, 1 tbsp of red wine vinegar, and a pinch of fine sea salt. Whisk the mixture vigorously until it emulsifies and becomes slightly thickened. Taste the dressing to ensure it has a balanced flavor, adjusting the salt if needed.
5. Pour the dressing over the salad ingredients in the bowl. Using clean hands or salad tongs, gently fold the salad to coat the lettuce, onion, and olives evenly with the dressing. Be careful not to bruise the lettuce leaves.
6. Sprinkle 1 tsp of dried oregano over the salad. This will add a fragrant herbal note that complements the other ingredients.
7. Allow the salad to stand for fifteen minutes at room temperature. This resting time will soften the onion and allow the flavors to meld together, enhancing the overall taste of the dish.
8. Before serving, give the salad a final gentle toss and drizzle with a last thread of extra virgin olive oil for added richness. Taste one final time and adjust the seasoning if necessary.