Arugula & Tomato Salad

Sometimes the best salads are the simplest ones. This two-ingredient beauty lets peppery arugula and ripe tomatoes shine, brought together with a classic red wine vinaigrette.

The technique is smarter than it looks: you toss the tomatoes in the dressing first, then strain them out and pile them in the center of the arugula. This prevents the greens from wilting while ensuring the tomatoes are perfectly coated, and you drizzle the tomato-infused dressing over the arugula for extra flavor.

It’s the kind of elegant, unfussy salad you’d find at a good Italian trattoria.

Kitchen Tips

• Use peak tomatoes: This salad is only as good as your tomatoes. Wait for summer’s best or use sweet cherry tomatoes halved.
• Don’t overdress: Tossing and straining prevents soggy, overdressed greens while flavoring the tomatoes perfectly.
• Serve immediately: Arugula wilts quickly once dressed, so assemble this right before serving.
• Quality olive oil: Since the dressing is so simple, use your best extra-virgin olive oil for maximum flavor.