Olive and Orange Salad

1 pkg grape (red) tomatoes

1 pkg arugula or other salad greens

1 red onion, large

½ - 1 cup Kalamata olives

6 navel oranges – blood or cara cara are particularly good

Olive oil

Salt

Pepper

Slice the onion relatively thin and soak in cold water at least ½ hour.

Rinse, pit, and slice the olives.

Cut the rind and pith off 3 – 5 oranges and slice the remaining flesh.

Slice a few tomatoes. (They are basically for color.)

Place arugula leaves in individual salad plates. Place onion rings (3 or 4) symmetrically on the arugula.

Place orange slices to cover mostly. Sprinkle with olive slices and a few tomato halves. (You could also add toasted pine nuts.) Salt and pepper to taste.

Juice remaining orange(s) and spoon juice over salad. Drizzle olive oil to taste.

Michael