Ingredients
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
2 cups baby arugula
1 pound plum tomatoes, cut into wedges
1/4 cup drained baby green peperoncini
1/2 cup Kalamata olives, pitted
1/2 red onion, thinly sliced
1/8 teaspoon coarse salt
Freshly ground pepper
Preparation
Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.
