4 large bunches (about 6 cups) arugula, trimmed of thick stems and washed thoroughly
4 plum tomatoes, chopped
1 lemon
3 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
Yield
Serves: 6 servings
Preparation
Place the arugula and tomatoes in a salad bowl. Squeeze lemon over them, drizzle with EVOO and season with a little salt and pepper. Toss to coat and serve.
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