Mixed Tomato Salad

By Reneeb

Ingredients

• 2 pounds mixed tomatoes, such as red or yellow beefsteak, cherry, grape, and pear
• 3 tablespoons red-wine vinegar
• 3 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1 bunch arugula (6 to 8 ounces), washed well and dried

Preparation

Step 1

1.
Core beefsteak tomatoes; cut each into 8 wedges. Halve grape and cherry tomatoes; leave pear tomatoes whole.

2.
Make dressing: In a small bowl, whisk together vinegar and oil; season with salt and pepper. In a large bowl, toss arugula with half the dressing. Divide arugula and tomatoes evenly among four serving plates; drizzle tomatoes with remaining dressing. Serve immediately.