8oz. Arugula, washed and dried
1 cup cherry tomatoes, halved
4oz. bufala (buffalo) mozzarella
1 small red onion, sliced thin against the grain
Corine's Cuisine Sauce No. 7 (available at The Spice Rack)
Sea Salt, to taste (available at The Spice Rack)
Wash and dry the arugula. Set aside. Cut the cherry tomatoes in half. Slice the onion very thin, against the grain, then chop into 1-inch pieces. Pat the mozzarella dry and cut into 1-inch chunks.
In a medium bowl, combing the vegetables, add the Corine's Cuisine No. 7 sauce, a little at a time, and toss. Add sea salt to taste.