Ingredients

• 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1 tablespoon balsamic vinegar
• 1 tablespoon red-wine vinegar
• 1/4 cup plus 2 tablespoons olive oil
• 3 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry
• 6 small tomatoes (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices
• 1/4 pound ricotta salata (available at specialty foods shops) or Feta, crumbled (about 1 cup)
• 1 tablespoon finely shredded fresh oregano leaves

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Instructions

1. Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
2. Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the orégano among the plates. Drizzle each salad with about 1 1/2 tablespoons of the dressing.