Tomato Arugula Salad

Recipe Ingredients

4		Arugula
1 lb	454g / 16oz	Tomatoes - see * note
2 tablespoons	30ml	Chiffonade of basil - (fine little ribbons)
		Vinaigrette
1 tablespoon	15ml	Finely chopped shallots
4 teaspoons	20ml	Good red wine vinegar
4 tablespoons	60ml	Fruity olive oil
1/4 teaspoon	1.3ml	Salt
		Black pepper - freshly ground, to taste

Recipe Instructions

* Note: An assortment of vine-ripe red and yellow tomatoes and cherry tomatoes, or just one variety.

Wash and dry the arugula and remove any large stems. Slice the tomatoes and halve the cherry tomatoes and arrange them on a platter. Whisk together the vinaigrette in a small bowl and pour half of it evenly over the tomatoes, then strew with basil. Toss the arugula with the remaining dressing and place on top of and around the tomatoes. This recipe serves 4.

Source:
GREENS: A COUNTRY GARDEN COOKBOOK by Sibella Kraus

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