This is a quick, easy breakfast with a complex and satisfying flavor.
So the first thing I did was supreme a grapefruit. This is simple, cut the ends off the grapefruit and then cut away the peel, with the knife slice along the inside of the segments so the grapefruit so you have as much of the grapefruit flesh as possible.
I took about 8 olives or so and sliced them in half, tossed in a bit of feta. Then I added some salt and pepper and a dash of Tajín, a delicious Mexican spice blend of chiles, dried limes and sea salt.
It makes one serving, takes less than five minutes and is a fresh, lively breakfast dish.