Arugula Salad with Feta and Fresh Tomato-Balsamic Vinaigrette

Directions

Cut cherry tomatoes in pieces, and then put them in the bowl of an Immersion Blender or Food Processor . You could probably use a regular blender if you don’t have an immersion blender or a food processor, but I’d cut the tomatoes really small if you’re using a blender. Add the balsamic vinegar. Use the immersion blender, food processor, or blender to puree the tomatoes into the vinegar. Then add the olive oil and buzz a few times to mix. If your arugula isn’t completely fresh and crisp, a 15 minute soak in ice cold water will do wonders to revive it. Spin it dry in a salad spinner if you’re using the cold-water bath. Toss the salad together with a small amount of dressing, reserving some dressing to drizzle on top. Then add the crumbled Feta, again reserving some for the top, and toss again. Put the salad in a serving bowl. Add a little more crumbled Feta to the top of the salad and drizzle the reserved dressing over the top.