Tomato Arugula Salad

• 4 large handfuls arugula
• 1 pound cherry or grape tomatoes, red and yellow
• 2 tbsp. chiffonade of basil (fine little ribbons)

Vinaigrette:

• 1 tbsp. finely chopped shallots
• 4 tsp. good red wine vinegar
• 4 tbsp. fruity olive oil
• 1/4 tsp. salt
• Freshly ground black pepper to taste

Wash and dry the arugula and remove any large stems. 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. Yields 4 servings.

 

Adapted from Greens: A Country Garden Cookbook by Sibella Krause, Collins Publishers, San Francisco.