This is just lovely. After a night of watching Yotam Ottolenghi visit the Mediterranean and cook there on Youtube, I spent a day shopping and concieving of this salad.
For one serving:
Take a bowl and fill it with arugula. I used and somewhat peppery baby arugula, but a more mature spicier one would be even better. Slice one small tomato and arrange over the greens. If you want, add some sliced and quartered cucumber and a handful of kalamata olives for sheer perfection. Then crumble a fine Greek feta over top, preferably a sheep and goat milk variety. Sprinkle with pine nuts, about 1 or 2 Tablespoons. Drizzle with plenty of extra virgin olive oil and a touch of fine wine vinegar or lemon juice. Lastly, a hint of salt and plenty pepper.
This is excellent served with mussels cooked in a little white wine with plenty of garlic and parsley.
Also, if you enjoy travel cooking shows, Rick Stein has some nice ones that are posted on youtube such as French Odyssey.
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