Green Salad with Zucchini and Tomatoes
Rinse and spin dry the arugula and Romaine lettuce. Peel and coarsely chop the onion. Rinse, wipe dry, and halve the tomatoes. Rinse and wipe dry the zucchini and cut into slices. Use a vegetable peeler to shave slivers of Parmesan and set aside.
Whisk together 5 tablespoons olive oil, 3 tablespoons balsamic vinegar, 4 tablespoons water, the chopped herbs, salt and pepper. Toss together the salad leaves, tomatoes, zucchini and onions in a bowl and mix well with the dressing. Arrange in 4 serving plates and garnish with Parmesan shavings. Serve immediately.