Title: Tomato, Arugula, And Ricotta Salata Salad
Categories: August 1992
Yield: 1 servings

------------------------------FOR THE DRESSING------------------------------
1 Garlic clove; minced and
-mashed
; to a paste with 1/4
; teaspoon salt
1 tb Balsamic vinegar
1 tb Red-wine vinegar
1/4 c Plus 2 tablespoons olive oil
3 bn Arugula; coarse stems
; discarded and the
; leaves washed well
; and spun dry
6 sm Tomatoes; (about 1 1/2
; pounds), cut
; crosswise into
; 1/4-inch-thick
; slices
1/4 lb Ricotta salata; (available
-at
; specialty foods
; shops) or Feta,
; crumbled (about 1
; cup)
1 tb Finely shredded fresh
-oregano leaves

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.

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

Serves 6.

Gourmet August 1992

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