Grilled Veal Chop Sicilian Style

• 1 medium-size tomato, seeded and diced
• 1/2 tablespoon diced red onion
• 7 black olives, pitted and sliced into quarters
• 1 tablespoon capers
• 1 tablespoon chopped fresh basil
• Pinch dried hot red chili peppers
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• Salt and freshly ground pepper to taste
• 2 large veal loin chops, 1/2 to 3/4 inch thick
• 1/2 bunch arugula, washed and stems removed

1. Mix the tomato, onion, olives, capers, basil, chili peppers, 1 tablespoon of the olive oil and the vinegar together in a bowl.
2. Add salt and pepper.
3. Preheat a grill or broiler.
4. Brush the veal chops with the remaining olive oil.
5. Place them on a hot grill or under the broiler, and cook, turning them once.
6. For medium rare to medium, cooking time is 10 to 15 minutes.
7. To serve, line individual plates with a bed of arugula.
8. Remove the chops from the grill or broiler and place on the arugula and top each with the tomato mixture.
9. Grind black pepper over the top.

tomato, red onion, black olives, capers, fresh basil, red chili peppers, extravirgin olive oil, redwine vinegar, salt, veal loin chops, arugula

Taken from cooking.nytimes.com/recipes/3295 (may not work)