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.

Ingredients

For the vinaigrette:

• 2 tablespoons fresh lemon juice
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1/2 cup extra-virgin olive oil
• 1 tablespoon finely chopped fresh oregano leaves
• 1 tablespoon finely chopped fresh tarragon leaves
• 1 tablespoon finely chopped fresh Italian parsley leaves
• 1 tablespoon finely chopped fresh chives
• 3 tablespoons finely chopped fresh basil leaves
• 2 cups red and/or yellow tomatoes, cut into 1/2-inch dice (about 2 to 3 tomatoes)
• 5 ounces Sweet 100 tomatoes, cut ½, 1 cup
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 10 large red and/or yellow tomatoes, about 8 ounces each, thinly sliced
• Salt and freshly ground black pepper
• 4 ounces (about 6 cups) fresh baby arugula
• 2-ounce chunk Parmesan

Directions