With summer unofficially here, the invitations to Sunday-night barbecues are spilling in. "What can I bring?" You ask your hostess, half-hoping for an easy job like wine or bread. So you are mildly concerned when she suggests that you make a salad. It's not that you haven't made a salad before. You've made plenty. But somehow you instinctively know that Iceberg lettuce tossed with baby carrots are not going to impress your dinner companions. Here's a fresh easy recipe that is so flavorful, you might be on salad duty from here on in:

Simple Mediterranean Salad with Balsamic Vinaigrette

10 oz baby arugula lettuce (rinsed)
2 small leeks (white to light part only, sliced thinly)
1 can chickpeas
1 pint grape tomatoes (halved)
7 oz feta or goat cheese (crumbled) 

Toss ingredients together with dressing

For the dressing:
1 cup extra-virgin olive oil
3 T balsamic vinegar
1 t shallot (minced)
1 ½ t Dijon mustard
1 t honey
½ t dried oregano
salt and pepper to taste

Whisk or shake all ingredients together. Can be refrigerated for up to a week.