Tomato and Arugula Salad

• 4 ripe plum tomatoes, cut into wedges
• 1/4 pound arugula
• 1 cup thinly sliced white onions
• 2 teaspoons finely chopped garlic
• 1/2 cup coarsely chopped fresh basil or flat-leaved Italian parsley
• 2 tablespoons red wine vinegar
• Salt and freshly ground pepper to taste
• 3 tablespoons olive oil

1. Pick over the arugula and discard any tough stems.
2. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil.
3. Toss well and serve.

tomatoes, arugula, white onions, garlic, fresh basil, red wine vinegar, salt, olive oil

Taken from cooking.nytimes.com/recipes/3908 (may not work)