How to make
Wash and dry the vegetables. In a bowl, shred lettuce and arugula coarsely. Cut the tomatoes into quarters and separate the seedy parts.
Cut the flesh into small pieces and add them to the salad with the olives. Mix a portion of the cleaned of seeds tomato pieces with the capers, olive oil, vinegar, lemon juice, salt and basil. Blend everything until you get a smooth dressing.
Top the Treviso salad with the dressing, toss it lightly and serve in appropriate plates.
