For the vinaigrette, use whatever herbs you like, but I recommend a mixture of 50 percent basil or parsley. The vinaigrette can be prepped but not assembled ahead of time, since it does not benefit from a long maceration period.
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

For the vinaigrette: In a medium bowl, combine the lemon juice, shallots, and garlic. Slowly whisk in the olive oil to form an emulsion. Add the chopped herbs. Stir in the diced tomatoes and Sweet 100's and mix well. Season with salt and pepper.

To assemble: On a round platter, arrange the sliced tomatoes in concentric circles, slightly overlapping the slices and alternating colors if using both red and yellow tomatoes. Season with salt and pepper.

Spoon the tomatoes from the vinaigrette over the sliced tomatoes, leaving some of the vinaigrette in the bowl. Toss the arugula in the bowl with the remaining vinaigrette. Season with salt and pepper. Arrange the arugula in the middle of the platter. Using a vegetable peeler, shave thin slices of Parmesan over the tomatoes and arugula. Pass freshly ground black pepper. Serve at room temperature.

IDEAS YOU'LL LOVE

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Zucchini Carpaccio

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Roasted Tomato Bisque

Recipe courtesy of Jeff Mauro

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Quick and Spicy Tomato Soup

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking