Working over a bowl to catch the juices, cut the plums from their pits in wedges. Slice the tomatoes into similar-size wedges or in half if they are small. Drizzle 2 tablespoons of the vinegar, and 2 teaspoons of the oil over plums and tomatoes, season with a large pinch of salt, and set aside for 10 minutes. Add the arugula to the plums and tomatoes, and drizzle in the remaining teaspoons of vinegar and oil. Then toss and add some salt and pepper.
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