Active Time

　　30 min

　　Total Time

　　30 min

　　This Sicilian-style salad is more heavily dressed than other green salads, so that there's extra oil and vinegar to soak up with bread.

Ingredients

　　3 bunches arugula (3/4 lb), coarse stems discarded and leaves torn into pieces

　　1/2 lb Bibb lettuce (2 small heads), leaves torn if large

　　1 celery heart (1/2 lb), thinly sliced on a sharp diagonal

　　1 small red onion, halved lengthwise and very thinly sliced crosswise

　　1/2 lb cherry tomatoes, halved

　　1/2 lb brine-cured black olives (1 cup), drained

　　2 tablespoons drained bottled capers, rinsed

　　1/3 cup extra-virgin olive oil

　　1 teaspoon coarse sea salt (preferably Sicilian)

　　2 tablespoons red-wine vinegar

　　Combine arugula, lettuce, celery, onion, tomatoes, olives, and capers in a large bowl. Drizzle with oil and sprinkle with sea salt, then toss. Drizzle with vinegar and toss again.

　　Cooks' notes:

　　•If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.

　　•Greens can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.