Arugula salad with tomatoes

Ingredients:

• 8 Campari or other cocktail tomatoes, halved
• 2 cups yellow and/or orange cherry tomatoes, halved
• 1 teaspoon aged balsamic vinegar + extra for drizzling
• 150 g arugula (about 8 cups)
• 1 tsp olive oil + extra for drizzling
• Shaved Parmesan, for serving

Preparation:

1. In a medium bowl, toss the tomatoes with balsamic vinegar, 1/4 teaspoon salt, and a pinch of black pepper. Set aside for about 5 minutes to allow the tomatoes to release their juices. In a large bowl, toss the arugula with olive oil, a pinch of salt, and a pinch of ground black pepper.
2. Place the arugula on a serving platter. Top with tomatoes and drizzle with their juices, then drizzle with olive oil and vinegar. Sprinkle with shaved Parmesan.