Step 1: Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
Step 2: Add onion and fresh garlic and cook until softened, about 3 minutes.
Step 3: Add mushrooms and cherry tomatoes and cook, stirring, until they release their juices, 10 minutes
Step 4: Turn off the flame, add green olives, and black olives, balsamic vinegar,
lemon juice salt, crushed black peppercorns,fresh basil leaves and mix.
Step 5: Tear lettuce leaves and add to the bowl of vegetables.
Step 6: Pour over greens in a large bowl and toss to coat.