Nothing beats a fresh tomato salad in the summertime. This salad is a new twist on the Caprese salad, replacing mozzarella with parmesan. Parmesan cheese will last much longer on a boat, refrigerated or not, than almost any cheese.

Here’s all you need:

4 cups (or handfuls!) arugula
4 large Tomatoes (preferably heirloom for their beautiful color)
1 chunk of parmesan cheese
olive oil
white balsamic vinegar
sugar, salt & pepper
a little fresh basil if you can find it

Place a handful of arugula on each plate. Layer with sliced tomatoes. Drizzle a little olive oil and white balsamic vinegar on top. Sprinkle with a little sugar (this may sound strange, but it brings out the sweetness of the tomatoes, complimenting that peppery flavor of the arugula) then with salt and pepper. Shave some parmesan cheese on top and garnish with basil. It’s almost a meal in itself!