Fennel Salad With Balsamic Vinegar - cooking recipe

Ingredients

1 head romaine lettuce
2 cups fennel bulbs, sliced
1 cucumber, sliced
2 medium tomatoes, cut in wedges
4 tablespoons olive oil
1 tablespoon balsamic vinegar, best quality
1 roasted red pepper (jar or prepare fresh)
salt & freshly ground black pepper
fresh basil

Preparation

Clean romaine, dry it and tear into bite size pieces.
Add the remaining vegetables.
Pour olive oil, then balsamic vinegar and salt and pepper over the salad.
Toss to mix, then taste.
Add more salt, pepper or vinegar as needed.
Chop basil, add to the salad, toss again.
Garnish with strips of roasted red pepper.