Adapted from a Marcella Hazan recipe, this is good for a party or barbecue. Other vegetables can be substituted.

 Ingredients

•  6 small red or Yukon gold potatoes
• 1/2 pound slender green beans
• 2 small zucchinis, cut into matchsticks
• 2 medium carrots, or 6 very small carrots, cut into match sticks
• 2 Fire-Roasted Olympos red peppers, sliced thinly
• 2 ripe tomatoes, cut into wedges
• Handful fresh basil leaves
• Salt
• 4 tablespoons Terre Bormane Aulenta White Balsamic Vinegar
• 5  tablespoons Ravida Extra Virgin Olive Oil
• Handful fresh basil or parsley leaves
• Small head Romaine lettuce
• 1/4 pound Ricotta Salata or Mt. Vikos Sheep and Goat's Milk Feta, cut into small cubes

 Boil potatoes in lightly salted water with skins on.  When pierced easily with a fork, allow to cool slightly. Remove skins if desired, and cut into quarters. Toss with 1 tablespoon olive oil, salt and pepper to taste. Toss again with a little parsley or basil.

In a pot of boiling, cook green beans for 1 minute, drain, and remove to a boil. Bring water to boil again, and boil zucchini for 2 minutes, strain and remove to a bowl. Boil water again,  cook carrots for 2 minutes until just crisp-tender, strain and remove to a bowl.

On a platter, arrange the potatoes, zucchini, carrots, and sliced red peppers in contrasting colors. Pile tomatoes in center of platter. Tuck leaves of Romaine in around the vegetables. In a small bowl or cruet, whisk together white balsamic vinegar, olive oil, salt, pepper, and about 2 tablespoons of herbs. Drizzle over salad. Allow to sit about 20 minutes to hour. Sprinkle Ricotta Salata or Mt. Vikos Sheep and Goat's Milk Feta over salad right before serving.