kosher salt and freshly ground black pepper to taste
For the Salad
4cupsroughly chopped ripe tomatoesI used cherry tomatoes
2cupsroughly chopped cucumbersI used persian cucumbers
2red or yellow pepperscut into chunks
1/2red onionthinly sliced
8ouncesfetadrained and crumbed
freshly ground black pepper to taste
For the Salmon
1lbsalmoncut into 4 4-ounce filets
kosher salt and freshly cracked black pepper
In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
Taste and adjust for more freshly ground black pepper if desired.
Place large handful of arugula in a serving bowl. Place a large spoonful of the greek salad on the arugula (or maybe on the side) and a salmon on top.
For the salmon
Sprinkle the salmon filets with salt and pepper. Heat a nonstick pan over high heat. Add the oil to the pan and then add the fish. Cook the salmon about 2-3 minutes until there’s a golden crust. Then flip the salmon and cook another minute or two on the skin side. Remove the salmon and add on the salad as needed