Arugula and Tomato Salad

• 1/2 pound arugula leaves
• 3 ripe plum tomatoes, sliced
• 1 cup coarsely chopped red onion
• 1/2 cup finely chopped Italian parsley
• 2 tablespoons red-wine vinegar
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil

1. Pick over the arugula leaves and discard any tough stems.
2. Rinse and drain the leaves well.
3. Pat them dry.
4. Place the arugula, tomatoes, onion and parsley in a salad bowl.
5. Place the vinegar in a small bowl.
6. Add salt and pepper.
7. Start beating while gradually adding the oil.
8. Pour the sauce over the salad, toss and blend well.

arugula, tomatoes, red onion, italian parsley, redwine vinegar, salt, olive oil

Taken from cooking.nytimes.com/recipes/11053 (may not work)