Black Olive Salad

Two colours of lettuce, with chopped red onion, a quarter of a red pepper, and a chopped carrot, dressed in olive oil, salt, and vinegar. Mixed in a bowl, and allowed to stand for ten minutes or so. Then decant to the serving plate.

Add around twenty black destoned olives.  Cut ten cherry or baby plum tomatoes in two, and serve with the ensemble.

 Serve with black pepper.