Mixed Tomatoes And Arugula Salad With Crispy Polenta

Ingredients

2 cups mixed tomatoes, such as red and yellow cherry, grape, and teardrop, roughly chopped

Coarse salt

12 to 15 large fresh green basil leaves

2 cups fresh purple basil leaves

1 small red chile, halved, stemmed, seeded, and thinly sliced crosswise

3 cups baby arugula, washed and dried

3 cups fresh pea shoots

1/4 cup extra-virgin olive oil

1 tablespoon balsamic vinegar, plus more for drizzling (optional)

3 cups Crispy Polenta

Parmesan cheese, shaved, for serving

Preparation

Place tomatoes in a large bowl; season with salt. Add green and purple basil; toss to combine.

Add chile, arugula, and pea shoots.

Drizzle with olive oil and vinegar; toss to combine.

Toss in polenta.

Transfer to a large serving platter; top with cheese, and drizzle with more vinegar, if desired. Serve immediately.