• 4 Large Ripe Tomatoes Cored and Cut Into 1/2 Inch Wedges
  • 1/2 Plus 1/8 or to Taste Divided Salt
  • 2 Cups Baby Arugula
  • 1/4 Cup Fresh Basil Chopped
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Red Wine Vinegar
  • 1 Clove Garlic Minced
  • 1/2 Teaspoon or to Taste Black Pepper
  • 1/2 Cup Chevre Crumbled (or feta)



  1. 1. In a medium bowl, sprinkle tomatoes with 1/2 teaspoon salt and gently mix.   Transfer tomatoes to a triple paper towel lined baking sheet and allow tomatoes to drain for 15 minutes.  Flip tomatoes and continue to drain another 15 minutes.
  2. 2.  Place drained tomatoes to a medium bowl.  Add arugula, basil, oil, vinegar, garlic 1/8 teaspoon salt and 1/2 teaspoon pepper and, very gently, toss until seasoning is evenly distributed.  Allow salad to marinade for 15 minutes.  Taste and adjust seasoning.  Sprinkle salad with cheese and serve.


Recipe from: gonnawantseconds.comMARINATED TOMATO SALAD