the tomatoes in a sieve
to remove excess liquid while you prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion
, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.
Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula
. With a vegetable peeler
, shave the Parmesan over the salad. Serve immediately.
Michael's Notes: I've used basil
and tarragon here, but you can use any herbs
you like. Parsley
come to mind as good alternatives.