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Mixed Tomato Salad
- 2 lbs. mixed tomatoes such as red or yellow beefsteak, cherry, grape, and pear
- 3 tablespoons red-wine vinegar
- 3 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 bunch arugula (6 to 8 ounces) washed well and dried
Directions:View on PBS Food
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