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Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers.

Martha Stewart Living, August 2006

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Credit: Yunhee Kim

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Servings:
4
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Ingredients

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Directions

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  • Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.

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Cook's Notes

Choose tomatoes with deep-red coloring -- they have more lycopene than pale ones. Higher levels are also found in vine-ripened, garden-fresh tomatoes, compared with those that have been picked prematurely or greenhouse-grown.

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