My boss gave me 10 clamshells of baby arugula to demo/sell the other day. I was like, "Nobody likes arugula, what the hell am I gonna do with this stuff?" Then, my brilliant coworker Valerie suggested a roasted tomato-feta salad she made for company a while back. So I went over to the cheese department and they gave me Noah's Valley Israeli Feta cheese. It's a very fresh feta that's very creamy, and unfortunately we are discontinuing it. :( So, any fresh, high quality feta will do. This recipe has no dressing, which shocked my customers. Instead, the herbed oil that the tomatoes are packed in mixes with the creamy feta to create a faux dressing that my customers drooled over, and for good reason too. So this 3 ingredient salad sold all of our organic arugula, TWO kinds of feta (the one I mentioned and a French feta), and I sold so many roasted tomatoes they had to pull out the frozen stuff in the back! So, hit recipe, EVEN IF YOU HATE ARUGULA, which many of my customers do.
~5 oz. clamshell/bag of baby arugula
4-6 oz. French Sheep's Milk Feta or the Noah's Valley (or any other good quality feta you can find)
3.5 oz. Wegmans Italian Classics Roasted Tomatoes (packed in olive oil, garlic, and herbs), chopped up
Combine all ingredients in a bowl just before serving. Make sure to use that yummy oil from the tomatoes, it's basically the dressing. Garnish with a bit of freshly ground black pepper. If you need to transport this, put the tomatoes on the bottom, then the cheese, then the arugula on top so it doesn't get soggy.
If you don't have a Wegmans near you, one: I'm very sorry, two: you can use some canned tomatoes. Try to get the fire-roasted ones that have some sort of basil, garlic, or other italian spices in them. You'll want to add your own extra virgin olive oil to the salad.
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