best greek salad

We made this last week during my beautifully planned week-long menu kick. Yeah, this week it didn't happen. BUT since I did find such a great recipe for pork tenderloin with a side Greek salad, I thought I'd make the salad again tonight. Tomatoes were 78 cents/lb here this week which is a refreshing change from over $2/lb, so we have a lot and I'm forced to double the recipe. Darn. More of the greatest Greek salad I've ever had. Sigh.

Try it out tonight for a refreshing take on Greek. Sure it still has the classic acidic dressing, cucumbers, olives, and tomatoes, but adds some fresh ingredients and a hint of sweetness that is to die for.

Ingredients:

• 4 off-the-vine tomatoes (you can use Roma or if you can swing it, Heirloom would be magnificent, but this is a good option in between the two extremes, price and taste wise.), cubed
• 1/2 C red wine vinegar
• 2 TB Dijon mustard
• 1 TB Honey
• 2/3 C EVOO
• 2 C baby arugula, chopped fine
• 2 English cucumber, cut into big hunks
• 1.5 C pitted kalamata olives
• 2 TB capers 

Chop the tomatoes, let them sit and in 30 minutes add them to your salad. The reason you let them sit it so the liquid/water drains from them. Usually this isn't a very flavourful liquid and only serves to water-down your delicious dressing. Good top eh? More than a pretty face, my dad always said ;)

Then move on to your dressing. Just whisk the ingredients together in the bowl you'll be holding your salad in.

Slowly add each prepared ingredient to the bowl, coating with the dressing at the bottom of the bowl as you go, finishing with the drained, cubed tomatoes.

Enjoy. And try not to drink the remaining dressing.... in front of your man.