• 1 pound medium arugula leaves
  • 1 pound ripe garden tomatoes
  • 3 ounces Parmigiano Reggiano, freshly grated
  • 4 Tablespoons cider vinegar
  • 1 cup extra virgin olive oil
  • Freshly ground black pepper to taste
  • Sea salt (preferably from Maine) to taste
Pick over, wash, and drain the arugula. Remove long stems. Remove the stem scar from the tomatoes, wash, drain, and cut into thick wedges. Whisk together vinegar and olive oil. Season to taste with sea salt and black pepper. Place arugula and tomatoes in a large bowl. Season with sea salt and black pepper. Whisk vinaigrette again and pour about 4 Tablespoons of the mixture over the greens and tomatoes. Toss the salad. Divide among salad plates, and sprinkle grated cheese generously over the salads.

Wine Pairing:
A crisp Italian white, such as the Anselmi San Vincenzo 2003