• a blend of baby coz & mixed lettuce leaves, washed and dried

• 1 punnet (200 grams) roma cherry tomatoes, halved

• 1 punnet (200 grams) baby cucumbers (qukes), chopped into small pieces

• 1/2 red capsicum, deseeded and sliced/diced (however you prefer)

• 1/2 cup pitted green & black olives, cut in half

• 1/2 cup pickled red onion, thinly sliced (fresh onion would work too)

• 1 burrata ball, placed in centre and pulled apart and scattered through salad just before serving

• Optional: 4 whole pepperoncini (halved or quartered), thinly sliced red cabbage

• To Serve: freshly grated parmesan cheese, a few sprigs of parsley

• 1/4 cup extra virgin olive oil

• 1 tablespoon mayonnaise

• 1/4 cup freshly grated parmesan cheese

• 2 tablespoons lemon juice

• 1 tablespoon dried thyme (or italian herb mix)

• 1 tablespoon vinegar (white wine or red wine)

• 1 tablespoon castor or white sugar

• 1 teaspoon onion powder

• 1 teaspoon coarse ground black pepper

• 1 teaspoon salt

Dressing

• Combine all ingredients in a jar and give it a good shake. Pour over the salad just before serving.

Salad

• I like layering

• Add half of the ingredients (except burratao) to a large bowl or platter in the order in the ingredients list. 

• Then add the other half.

• Give the salad ingredients are light mix (don't be rough)

• Place the burrata ball in the centre. 

• Just before serving pull the burrata ball apart and scatter through the salad, then pour over the salad dressing and top with grated parmesan cheese and a few sprigs of parsley