Serves: 2
INGREDIENTS
- 1 lb Kumato Tomatoes , cut in quarters
- 1/3 red onion, peeled and slivered
- 1/4 pound assorted Fairway Olives
- 2 cups baby arugula
- pinch of oregano
- Fairway Mediterranean Sea Salt to taste
- Pineau Vinaigrette (recipe below)
DIRECTIONS
- Combine the tomatoes, onion, olives and arugula in a large bowl.
- Toss with the vinaigrette and finish with the oregano and sea salt.
- Arrange the salad on individual plates or serving platter. Serve immediately to help preserve the delicate arugula leaves.
Pineau Vinaigrette
INGREDIENTS
- 3 parts Fairway Baena EVOO to 1 part Pinaud Des Charentes Red Wine Vinegar
DIRECTIONS
- Whisk the olive oil and vinegar together.
- Season to taste with salt and pepper.
Chef’s Note: This salad is the perfect companion to a grilled rib eye steak.
