3 romaine hearts
1 pint baby tomatoes, halved
1 English cucumber, peeled and diced
1 red pepper, cored, seeded and diced
1 yellow pepper, cored, seeded and diced
1 orange pepper, cored, seeded and diced
1/4 cup fresh lemon juice (about 1 large lemon or 2 small lemons)
1/3 cup olive oil
1/2 cup grated Pecorino Romano
1 clove garlic, smashed
25 grinds black pepper
Few pinches salt
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