Arugula Salad with Bresaola
Cut the stems from the arugula, rinse thoroughly and shake dry. Rinse the cherry tomatoes and cut into halves or quarters, depending on size.
For the dressing, mix the oil and balsamic vinegar and season with salt and pepper. Mix with the with arugula and tomatoes.
Arrange the salad on plates and distribute the bresaola slices on top. Drizzle with olive oil and serve.
Serve with Italian white bread if desired.