2 tablespoons wine vinegar
1 shallot, quartered
1 garlic clove, lightly crushed with the side of a knife blade, then minced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1/2 head iceberg lettuce, rinsed and dried in a salad spinner then cut into strips about 1/2-inch wide and 2-inches long
1/2 head red cabbage, rinsed and dried in a salad spinner then cut into strips about 1/2-inch wide and 2-inches long
2 English cucumbers, peeled and sliced into 1/8-inch discs
4 medium red tomatoes, cut into wedges
4 medium green tomatoes, cut into wedges
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