Heirloom Tomato Salad With Goat Cheese and Arugula

thespruceeats.com
serves 4
Ingredients 
For the Salad:

• 2 pounds heirloom tomatoes (at least 2 different varieties)
• 5 ounces baby arugula
• 4 ounces chevre

For the Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey
• 2 tablespoons fresh basil (finely chopped, from about 16 leaves)

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Preparation​

1. Slice large tomatoes into 1/4 inch thick rounds. Halve or quarter cherry, grape, or other small tomatoes. Divide the tomatoes among four plates, arranging them to show off the contrast in their colors.
2. Top each plate of tomatoes with a handful of arugula, allowing a border of tomatoes to show around the edge of the plates. 
3. Divide the goat cheese evenly among the salads, crumbling it over the arugula and tomatoes.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and basil.
5. Drizzle each salad with vinaigrette, allowing about 1 to 1 1/2 tablespoons of dressing per salad.
6. Serve immediately. Enjoy!