This is a salad I put together for lunch today. Those of you in temperate
climates will have to wait for summer to make it, because if you don't have
really flavorful fresh tomatoes, it's not worth the bother. I can get decent
fresh tomatoes pretty much year-round here in Hawaii.

1 handfull fresh baby spinach
1 ripe tomato
feta cheese
pitted calamata olives
your favorite extra-virgin olive oil
kosher salt
black pepper

Stack the spinach leaves together, and chiffonade. Put the spinach shreds on
your salad plate, and sprinkle with kosher salt and a few grinds of black
pepper. Core and slice tomato about 1/4" thick, then cut the slices into
quarters. Season with kosher salt and black pepper, then add a drop of olive
oil on each piece of tomato. The acid in the tomato, and the olive oil are
all the "dressing" this salad needs. (Truffle oil would be even better!)
Arrange the tomato pieces on top of the spinach. Top the salad with crumbled
feta cheese and a few of the calamata olives, and enjoy! This is food that
can make both the gourmet and the nutritionist smile.


--Rich