Insalata mista

• Vinaigrette 
• 3 tablespoons red wine vinegar 
• 1 teaspoon minced fresh basil 
• 1 small garlic clove, minced
• 1 pinch of dried oregano 
• ¹⁄2 cup plus 1 tablespoon extra-virgin olive oil 
• Kosher salt and freshly ground black pepper Salad
•  6 ounces (8 cups) mixed salad greens, washed and spun dry 
• 1 celery heart (about 6 ribs), cut crosswise into ¹⁄4-inch-thick slices 
• 1 ripe tomato, seeded and cut into ¹⁄2-inch dice 
• 1 small cucumber, peeled, cut in half lengthwise, seeded, and cut into ¹⁄8-inch thick half-moons 
• 1 small fennel bulb, cut in half vertically, core discarded, bulb cut crosswise into ¹⁄8-inch thick half-moons 
• ¹⁄2 small red onion, cut into thin half-moons, soaked, if desired
• ¹⁄2 cup pitted and coarsely chopped kalamata olives 
• ¹⁄4 cup (1 ounce) freshly grated Parmesan cheese (optional)

Preparation:

To make the vinaigrette, whisk the vinegar, basil, garlic, and oregano together in a medium bowl. Gradually whisk in the oil. Season with salt and pepper. Toss the greens, celery, tomato, cucumber, fennel, onion, and olives together in a large bowl. Add the vinaigrette and toss again. Sprinkle with the Parmesan, if using. Serve immediately. Dip a piece of lettuce into vinaigrette to taste and judge the seasoning by itself, the vinaigrette will seem too sour.