Makes 4 Servings

2 pounds mixed tomatoes, such as red or yellow beefsteak, cherry, grape, and pear
3 tablespoons Balsamic vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 bunch arugula (6 to 8 ounces), washed well and dried

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

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