Arugula, Egg And Tomato Salad - cooking recipe

Ingredients

3/4 lb. arugula
2 hard-boiled eggs, peeled and quartered
2 tsp. finely chopped garlic
6 Tbsp. olive oil
salt and freshly ground pepper to taste
4 ripe plum tomatoes
1 medium size red onion, cut into thin slices
2 Tbsp. red wine vinegar
4 Tbsp. coarsely chopped parsley

Preparation

Pick over the arugula and discard any tough stems.
Rinse well and shake off excess moisture.
Core tomatoes and cut into 1-inch cubes.
Put all the ingredients into a salad bowl.
Toss well and serve.
Makes 4 servings.