MIXED TOMATO SALAD

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Mixed Tomato Salad image

Categories     Salad     Tomato     Summer

Yield Serves 4

Number Of Ingredients 5

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 fresh ground pepper
1 bunch arugula (6 to 8 ounces), washed well and dried

Steps:

  • Core the beefsteak tomatoes; cut each into 8 wedges. Halve the grape and cherry tomatoes; leave the pear tomatoes whole.
  • Make the dressing: In a small bowl, whisk together the vinegar and oil; season with salt and pepper. In a large bowl, toss the arugula with half the dressing. Divide the arugula and tomatoes evenly among 4 serving plates, or arrange on a platter; drizzle the tomatoes with the remaining dressing. Serve immediately.

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