This salad appears in endless variations around the Mediterranean. If you replace the ham and hard-cooked eggs with feta cheese and marinated sardines or anchovies, you have the Turkish version. Terrific Green Salads
In a small bowl, combine the vinegar with the lemon juice, garlic and chile. Whisk in the olive oil and season with salt and pepper to make a dressing.
In a large bowl, combine the tomatoes with the cucumbers, onion, bell peppers, romaine, parsley and mint. Add the dressing, season with salt and pepper and toss gently. Transfer the salad to a large platter and scatter the olives, ham and chopped eggs on top. Serve immediately.
A tangy white with bite and some oak will match the bold flavors of this salad. A traditional Spanish white, such as one from Rioja or Penedès is the best choice.