INGREDIENTS
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4 vine ripe tomatoes, cut into 8 wedges, each wedge cut in 1/2
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1/2 cup, 10 leaves, fresh basil leaves, torn
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1 handful flat leaf parsley, coarsely chopped
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1 small red onion, thinly sliced
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Salt and pepper
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3 tablespoons balsamic vinegar
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1/4 cup extra-virgin olive oil, divided
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4 bone-in rib veal chops about 1 to 1 1/2 inches thick
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1 pound fresh spinach, trimmed of thick stems and washed
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1/2 cup pitted kalamata olives, roughly chopped