- 6 ripe tomatoes, thinly sliced; reserve juice
- Salt to taste
- 3 to 5 garlic cloves, chopped
- 1 red onion, thinly sliced
- 8 to 15 pimiento-stuffed green olives, halved or sliced
- 1 bunch arugula leaves or mizuna
- 4 ounces mild soft goat cheese
- Several large pinches of dried herbes de Provence
- 3 tablespoons olive oil, or as desired
- 1 tablespoon wine vinegar, or as desired
1. Arrange the tomatoes on a plate along with their accumulated juices.
2. Sprinkle them with salt and garlic, and scatter the top with red onion and olives.
3. Top the tomato salad with the arugula or mizuna greens, then dot with bite-size lumps of goat cheese. Sprinkle with herbes de Provence, drizzle with olive oil and vinegar, and eat right away.