| | Small head red-leaf lettuce |
| | Or radicchio |
| 8 | | To 12 boiled shrimp, or |
| 1 | sm | Can tuna, preferable importd |
| | Packed in olive oil-optional |
| 2 | md | To 3 ripe tomatoes, cut into |
| | Wedges |
| 1 | | Cucumber, peeled and sliced |
| 1/2 | | Red or yellow pepper, sliced |
| 1 | bn | Radishes, sliced |
| 1/4 | c | Scallions, chopped |
| 4 | oz | Feta cheese, cubed |
| 2 | | To 3 hard-cooked eggs, slice |
| 4 | oz | To 6oz Gaeta or Kalamata |
| | Olives |
| 4 | oz | To 6 oz arugula |
| | Fresh herbs, chopped, basil, |
| | Mint, tarragon, or oregano, |
| | Plus sprigs for garnish |
| 1/4 | c | Pine nuts, toasted (See note |
| | Capers |
| | Vinaigrette (recipe follows) |
| | Juice of 1 lemon |
