- 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
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.