Ingredients

• 1 pint cherry tomatoes, halved
• Salt and freshly ground black pepper
• 1/2 teaspoon sugar
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 4 tablespoons extra-virgin olive oil
• 6 ounces arugula, washed and dried
• 2 ounces shaved Parmesan

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Instructions

1. Combine the cherry tomatoes in a medium bowl with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the sugar, lemon juice, vinegar and 1 tablespoon of the olive oil. Marinate at room temperature for a minimum of 30 minutes and up to 3 hours.
2. If the marinated cherry tomatoes have released a lot of juice, pour a little off before adding the remaining 3 tablespoons olive oil.
3. Place the arugula in a salad bowl and season lightly with salt and pepper. Add the cherry tomato mixture and toss to combine. Top with the parmesan. Serve.