Directions

If arugula is not completely fresh and crisp, put in salad spinner and soak in ice cold water for about 15 minutes. Drain and spin dry. Put tomatoes into bowl of immersion blender (or container of blender), add 3 tbsp balsamic vinegar, and blend until tomatoes are completely pureed. Pour tomato/balsamic mixture into a small bowl and whisk in 5 tbsp olive oil, a little at a time until dressing is well emulsified. To serve, put arugula into large plastic bowl and toss with about 1/4 C of the dressing. Arrange arugula on four individual serving plates. Sprinkle desired amount of feta cheese over each salad, then drizzle about 1 tbsp more dressing over each salad. Grind black pepper over and serve.