Iceberg Wedge Salad with Lemon-Parsley Dressing

Ingredients

• 1⁄4 cup extra-virgin olive oil
• 1⁄4 cup minced parsley
• 2 tbsp. freshly grated lemon zest (about 2 lemons)
• 1 garlic clove, minced
• Kosher salt
• freshly ground black pepper
• 2 Roma tomatoes
• 4 tbsp. extra-virgin olive oil, divided
• 1⁄2 tsp. sugar
• 1⁄4 tsp. salt
• 1⁄4 tsp. freshly ground black pepper
• 1 small head iceberg lettuce (about 1 lb.)
• 2 tbsp. minced chives
• 1⁄4 cup thinly sliced red onion
• 2 tbsp. whole, loosely packed parsley leaves
• 4 large whole basil leaves
• 1 tbsp. capers