• 8 cups spring greens
• 1 celery heart about 6 ribs, cut crosswise into ¼ inch-thick slices
• 1/2 cup small yellow tomatoes
• 1/2 cup small red tomatoes
• 1 small fennel bulb cut in half vertically, discard center, but crosswise into 1/8-inch thick half moons
• 1/2 small red onion diced
• 1/2 cup kalamata olives pitted and coarsely chopped
• 1/4 cup freshly grated Parmesan cheese
• 2 cups croutons optional

Vinaigrette

• 3 tablespoons red wine vinegar
• 1 teaspoon fresh basil minced
• 1 small garlic clove minced
• 1/4 teaspoon oregano
• 1/2 cup +1 tablespoon extra-virgin olive oil
• kosher salt & pepper to taste