Mixed Tomato Salad

• 2 pounds mixed tomatoes, such as red or yellow beefsteak, cherry, grape, and pear
• 3 tablespoons red-wine vinegar
• 3 tablespoons extra-virgin olive oil
• Coarse salt and fresh ground pepper
• 1 bunch arugula (6 to 8 ounces), washed well and dried

1. Core the beefsteak tomatoes; cut each into 8 wedges.
2. Halve the grape and cherry tomatoes; leave the pear tomatoes whole.
3. Make the dressing: In a small bowl, whisk together the vinegar and oil; season with salt and pepper.
4. In a large bowl, toss the arugula with half the dressing.
5. Divide the arugula and tomatoes evenly among 4 serving plates, or arrange on a platter; drizzle the tomatoes with the remaining dressing.
6. Serve immediately.

mixed tomatoes, redwine vinegar, extravirgin olive oil, salt, arugula

Taken from www.epicurious.com/recipes/food/views/mixed-tomato-salad-383220 (may not work)