1 cherry tomato per person
5 small salad greens (Arugula or mesclun or spinach or leaf lettuce)
Olive oil
Salt and pepper, to taste
Cut and discard a small slice from top of each tomato to sit level; scoop out pulp with a melon baller making a bowl. Combine salad greens, oil, salt and pepper.
Stack and roll greens (right side facing out); put inside cherry tomato bowl; serve as a garnish with First Course Appetizers or Lunch Ideas, or with a Meat Entree.
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