Greek Salad with Salmon

For the Greek Vinaigrette

• 1 clove garlic minced
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper to taste

For the Salad

• 4 cups roughly chopped ripe tomatoes I used cherry tomatoes
• 2 cups roughly chopped cucumbers I used persian cucumbers
• 2 red or yellow peppers cut into chunks
• ½ red onion thinly sliced
• 8 ounces feta drained and crumbed
• freshly ground black pepper to taste
• baby arugula

For the Salmon

• 1 lb salmon cut into 4 4-ounce filets
• Kosher salt and freshly cracked black pepper
• 1 tablespoon olive oil