Using a variety of colorful tomatoes makes a stunning presentation. The dressing is simple—since tomatoes are so flavorful in the summer, they don’t need much accompaniment.

　　

Ingredients

Serves 4

　　2 pounds 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 fresh ground pepper

　　1 bunch arugula (6 to 8 ounces), washed well and dried

　　

Step 1

Core the beefsteak tomatoes; cut each into 8 wedges. Halve the grape and cherry tomatoes; leave the pear tomatoes whole.

　　

Step 2

Make the dressing: In a small bowl, whisk together the vinegar and oil; season with salt and pepper. In a large bowl, toss the arugula with half the dressing. Divide the arugula and tomatoes evenly among 4 serving plates, or arrange on a platter; drizzle the tomatoes with the remaining dressing. Serve immediately.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.