Seperate the leaves from a head of romaine lettuce, pile them from largest in the bottom to smallest on top, tightly roll the leaves together like a cigar, cut it right down the middle and start chopping in ½ inch cuts, wash the cut lettuce, pat dry and add to a shallow salad bowl

Thinly slice ½ of an onion and decorate on top of the lettuce, finely dice 1 tomato and add on top of the onions, finely mince 1 clove of garlic and add on top of the tomatoes, season the salad with ½ teaspoon of dried oregano, sea salt and freshly cracked black pepper

Cut 15 Spanish pimento stuffed olives in half and add them to a side of the salad, cut ½ of an avocado into thin slices and add them to another side of the salad, cut ½ of a fresh mozzarella ball into thin slices and add to another side of the salad, then shave some slices of gruyère cheese and queso Manchego and place them next to the mozzarella

Squeeze about ½ teaspoon of fresh lemon juice on the salad and then drizzle 2 tablespoons of extra virgin Spanish olive oil, season again with a kiss of sea salt and freshly cracked black pepper and top of the salad with some freshly chopped basil