• 4 large bunches (about 6 cups) arugula, trimmed of thick stems and washed thoroughly
  • 4 plum tomatoes, chopped
  • 1 lemon
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • Salt and pepper


Serves: 6 servings


Place the arugula and tomatoes in a salad bowl. Squeeze lemon over them, drizzle with EVOO and season with a little salt and pepper. Toss to coat and serve.