It doesn't get easier or more elegant than this. And frankly, it's borderline sacrilegious to not be using mouthwatering heirloom tomatoes in the peak-of-ripeness with the freshest olive oil in the world. So go make use of these gems while they're in season with this delicious salad!

I N G R E D I E N T S :

• 6 cups baby arugula washed, spun dry
• 2 cups of sliced heirloom tomatoes
• 1/3 cup freshly torn basil leaves
• 1/2 small red onion, very thinly sliced
• 1/2 pound mozzarella fresca thinly sliced
• 1/2 Rocky Mountain Olive Oil Basil  Infused Olive Oil
• 2 tablespoons Rocky Mountain Olive Oil Champagne Vinegar
• 2 tablespoons Rocky Mountain Olive Oil Sicilian Lemon White Balsamic Vinegar
• 1 teaspoon grainy mustard
• 1/2 teaspoon salt
• freshly ground pepper to taste

I N S T R U C T I O N S :

Combine the Champagne Vinegar and Sicilian Lemon Balsamic Vinegar in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 minutes or up to 10 minutes. The vinegar will turn a light shade of pink.

Remove the onions and reserve. Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.

Just before serving, dress the baby arugula with just a few drizzles of the vinaigrette.

Arrange the dressed arugula in layer in a shallow, wide platter. Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. Add a few more drizzles of the vinaigrette and fresh cracked pepper to taste.

Serve immediately with crusty bread to mop up any dressing left on the platter.

Serves 4-6