"You eat with your eyes first," declares April Bloomfield, sorting through a jewel-like array of heirloom tomatoes to find the perfect green zebra. "Your food should look pretty." This is not surprising coming from a professional chef, as first impressions can make or break a restaurant meal. But she's talking about the priorities of a home cook. "You want people to be like 'oohhh, ahhh,' especially if you are cooking for friends at home," she says. In the veggie-centric world of April Bloomfield, executive chef and co-owner of The Spotted Pig, The John Dory Oyster Bar and various other New York hot spots, this isn't as hard as it sounds; no need for exotic or expensive ingredients. A great dish comes down to choosing perfect ripe ingredients and treating them with care, as she explains in her delightful, chatty book A Girl and Her Greens: Hearty Meals from the Garden. Eager to get a firsthand view of the English expat at work, we invited Bloomfield to Food Network Kitchen to prepare one of her quintessential summer dishes: Greek Salad. Here's how she does it.