I love greens, preferably raw. These rapini are slightly bitter; the strawberries add a touch of sweetness to counteract it, and black sun-dried olives finish it off very nicely. I pit my olives with one of my oldest and best-loved kitchen tools: an olive pitter (great for cherries too when making clafoutis). Dressed with olive oil, lemon juice, and salt and pepper. I don't make a dressing the conventional way: I just drizzle it all with extra-virgin olive oil, then some lemon juice, scatter some salt and grind some black pepper over, then I toss very thoroughly. I let it sit so that the greens and the fruit absorb the dressing. Tenderizing, if you will.
Eat, and mop up the juices with small chunks of a baguette.