I'm trying to remember if I've posted this recipe previously? My brother made it for us about 8 years ago, and it's become a summer favorite ever since. One can, of course, buy these ingredients at large markets year round, but there's something about using fresh, in season arugula and tomatoes that makes me want to save this one for summer only.
Arugula tends to bolt and go to seed when the temps get up there, and tomatoes don't ripen, generally, until it gets pretty warm. But there is usually, around here anyway, a brief intersection at the beginning of tomato season (and end, if you a did a second, later planting of arugula), where you have both ripening together, either in the garden or, as in our case, from our CSA. This is one of those weeks for us, so we had it for tonight's dinner. I meant to take a photo but we ate it up to fast :-)
I like to serve it with Italian sausage, sometimes garlic bread, and for those who can (since I can't at the moment), either, a lighter red wine, or, Patrick's current favorite, Monkey Bay Sauvignon Blanc.
Recipe found at Epicurious
I generally don't remember to have shallots on hand, but have substituted all kinds of onions and even chives with good results. I increase the balsamic vinegar to 1/4 c (because we love it so much). Pecorino Romano is lovely, but rich sometimes for our budget at about $18.00/lb, so I often use traditional Romano at about 1/2 the price, or even Parmesan, with equally scrumptious results.