For the lime-herb dressing:
1 tablespoon chopped mint
1 tablespoon chopped marjoram
1/2 cup chopped cilantro
4 to 5 tablespoons olive oil
1 jalapeno chile, finely diced, optional
4 to 5 tablespoons fresh lime juice
1/4 teaspoon sea salt
For the salad:
1 1/2 pounds tomatoes
1 large avocado, peeled
1 cucumber, peeled
1 sweet pepper, bell
1/2 small sweet onion, finely diced
2 cups chopped romaine hearts
Sea salt
8 large pimiento-stuffed olives, sliced
2 ounces feta cheese, crumbled
Combine all dressing ingredients in a bowl. Taste to make sure there is enough acid. Cut tomatoes, avocado, cucumber, and pepper into bite-sized pieces and put them in a roomy bowl with the onion. Add the lettuce and a few pinches of salt. Toss, add the dressing, salt lightly, and toss again with the olives and feta cheese. Pile on plates and serve.
Yield: 3 to 4 servings
Source: Local Flavors: Cooking and Eating From America's Farmers' Markets by Deborah Madison (Broadway, $39.95)