Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　

For the dressing

1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

　　1 tablespoon balsamic vinegar

　　1 tablespoon red-wine vinegar

　　1/4 cup plus 2 tablespoons olive oil

　　3 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry

　　6 small tomatoes (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices

　　1/4 pound ricotta salata (available at specialty foods shops) or Feta, crumbled (about 1 cup)

　　1 tablespoon finely shredded fresh oregano leaves

　　

Step 1

Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.

　　

Step 2

Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the orégano among the plates. Drizzle each salad with about 1 1/2 tablespoons of the dressing.