3 c coarsely chopped tomatoes (about 1-1/2 lbs)
1/3 c chopped red onion
1 T extra-virgin olive oil, plus extra if desired
2 T red wine vinegar, plus extra if desired
2 T fresh, chopped oregano, or 2 t dried
2 c (packed) arugula, chopped
salt and pepper, to taste

1. Combine tomatoes, red onion, olive oil, vinegar, and oregano in a serving bowl. Let the mixture stand at room temperature for 1 to 2 hours.

2. Add the arugula to the tomato mixture and toss. Taste. If you think you’d like more olive oil and/or vinegar, add now. Sprinkle with salt and pepper to taste. Toss again. Serve.