Arugula Salad with Feta and Fresh Tomato-Balsamic Vinaigrette

Ingredients

• 5 oz. package baby arugula
• 4 oz. crumbled Feta cheese
• Fresh ground black pepper to taste
• 1/2 cup diced tomatoes or cherry tomatoes
• 1 1/2 T good quality balsamic vinegar
• 2 1/2 T good quality extra virgin olive oil

Directions

1. Slice the cherry tomatoes into pieces, then transfer them to the cup for an immersion blender or to a food processor. A standard blender can work too, but chop the tomatoes very finely first so they blend more easily.
2. Pour in the balsamic vinegar. Blend with the immersion blender, food processor, or blender until the tomatoes are pureed into the vinegar.
3. Add the olive oil and pulse briefly a few times, just until the dressing comes together.
4. If the arugula has lost a little of its snap, soak it in ice-cold water for 15 minutes to perk it back up. After the water bath, dry it well in a salad spinner. If the arugula is already fresh and crisp, there is no need to wash it.
5. Dress the arugula lightly, holding back some of the vinaigrette to finish the salad.
6. Add the crumbled Feta, saving a bit for the top, and toss once more.
7. Transfer the salad to a serving bowl. Scatter the remaining crumbled Feta over it, then spoon the reserved dressing across the top.