Marinated Cherry Tomatoes with Arugula
- 1 pint cherry tomatoes, halved
- Salt and freshly ground black pepper
- 1/2 teaspoon sugar
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 4 tablespoons extra-virgin olive oil
- 6 ounces arugula, washed and dried
- 2 ounces shaved Parmesan
Combine the cherry tomatoes in a medium bowl with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the sugar, lemon juice, vinegar and 1 tablespoon of the olive oil. Marinate at room temperature for a minimum of 30 minutes and up to 3 hours.
If the marinated cherry tomatoes have released a lot of juice, pour a little off before adding the remaining 3 tablespoons olive oil.
Place the arugula in a salad bowl and season lightly with salt and pepper. Add the cherry tomato mixture and toss to combine. Top with the parmesan. Serve.
Recipe courtesy of Amy Thielen
Recipe courtesy of Tyler Florence