Grilled Veal Chops with Raw Sauce – Rachael Ray

Ingredients

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