Greek Tomato Salad with Salmon

Greek tomato salad with salmon is a sunny Mediterranean meal with fresh healthy ingredients you can count on year round.

While the salmon is cooking grab some cherry tomatoes, cuke, red onion canned garbanzos, olives and artichoke hearts from the olive bar, bell peppers, and feta cheese ~ then slice and dice them into relatively similar sized pieces. This makes the salad pleasing to look at and easier to eat.

Ingredients:

• 1 lb salmon fillet, cut into four pieces Note: slice your salmon fillet with a sharp knife before you cook it.
• olive oil
• coarse salt
• 15 ounce can chickpeas, drained and rinsed well
• 1/2 cup cucumber, cut in small dice
• 1/2 cup bell peppers, any colors, cut in small dice
• 1/2 cup tiny cherry tomatoes, sliced in half if larger
• 1/2 cup feta cheese, cut in small dice
• 1/2 cup canned or marinated artichoke hearts, chopped
• 1/2 cup pitted olives, halved
• 1/2 cup red onion slivers
• 2 tsp fresh thyme leaves
• 2 Tbsp fresh parsley, chopped
• 4 handfuls baby arugula