Place salad “cups” on a platter, sheet pan or tray. Layer lettuce leaf with prepped veggies and fruit, starting with zucchini and ending with tomatoes.
In a small bowl, mix equal parts balsamic and evoo, s/p to taste. Drizzle with vinaigrette and serve right away. If prepping earlier in the day, do not add vinaigrette.
Cover lettuce cups with plastic wrap and refrigerate until ready to use. Add vinaigrette before serving. Enjoy!