Name: Tomato Salad with Arugula and Shaved Parmesan
Total time: 35 min
Ingredients: 4 - 5 large vine-ripened tomatoes (about 1 1/2 pounds); 1/2 teaspoon table salt; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 small clove garlic , minced or put through garlic press; Ground black pepper; 1 small bunch arugula , cleaned and chopped coarse (about 1 cup); 1 small chunk Parmesan cheese (about 2 ounces), shaved into strips with vegetable peeler or paring knife

Why This Recipe Works

We wanted to come up with a simple summer tomato salad recipe that would make the most of (and use up) some of the tomato bounty from the garden. We managed it without too much trouble, discovering that salting the tomatoes before mixing them into the salad brings out their juices, which make a great base for the dressing. We also discovered there's no need to peel homegrown tomatoes for a tomato salad recipe, because their skins are usually thin and unobtrusive.

Instructions

Core and halve tomatoes, then cut each half into 4 or 5 wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.

Meanwhile, whisk oil, vinegar, garlic, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.

Add arugula and Parmesan; toss to combine. Adjust seasonings and serve immediately.