2 large beefsteak tomatoes, sliced
2 Tablespoons red wine, balsamic, or sherry vinegar
1/8 teaspoon Dijon mustard (optional)
1/4 cup + 2 Tablespoons extra virgin olive oil
2 cups baby arugula or other baby greens
1/2 pint yellow and/or red cherry tomatoes, halved
1 cup torn basil leaves ot other fresh herb (optional)
1. Arrange tomatoe slices on a large platter.
2. Whisk vinegar and mustard, if using, in a large bowl. Add oil in a stream while whisking. Season with salt and black pepper to taste.
3. Add arugula and cherry tomatoes to bowl and toss with vinaigrette to coat. Spread over tomato slices. Sprinkle with basil, if using.
2 Tablespoons red wine, balsamic, or sherry vinegar
1/8 teaspoon Dijon mustard (optional)
1/4 cup + 2 Tablespoons extra virgin olive oil
2 cups baby arugula or other baby greens
1/2 pint yellow and/or red cherry tomatoes, halved
1 cup torn basil leaves ot other fresh herb (optional)
1. Arrange tomatoe slices on a large platter.
2. Whisk vinegar and mustard, if using, in a large bowl. Add oil in a stream while whisking. Season with salt and black pepper to taste.
3. Add arugula and cherry tomatoes to bowl and toss with vinaigrette to coat. Spread over tomato slices. Sprinkle with basil, if using.