Mixed Tomato Salad

Ingredients

• 2 lbs. 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

Instructions

1. 1
   Core beefsteak tomatoes; cut each into 8 wedges. Halve grape and cherry tomatoes; leave pear tomatoes whole.
2. 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.