|2½||tablespoons balsamic vinegar|
|Salt and black pepper, to taste|
|6||tablespoons olive oil|
|½||head romaine lettuce, torn into pieces|
|6||slices grilled zucchini and summer squash, coarsely chopped|
|3||grilled cubanelle peppers, stemmed, seeded, and coarsely chopped|
|1||pint cherry tomatoes, halved|
|2||grilled chicken breast halves, meat removed from the bone and sliced|
|3½||ounces feta, cut into chunks|
|¾||cup pitted Kalamata olives, halved|
|2||tablespoons chopped fresh herbs (parsley, oregano, thyme, or marjoram)|
1. In a small bowl, whisk the balsamic vinegar, salt, and pepper. Gradually whisk in the oil. Taste for seasoning and add more salt and pepper, if you like.
2. On a platter, arrange the lettuce. Top with vegetables, peppers, tomatoes, chicken, feta, olives, and black pepper.
3. Drizzle with balsamic dressing and sprinkle with herbs.