4 large bunches arugula (about 6 cups), trimmed of thick stems and washed thoroughly
4 plum tomatoes, chopped
3 tablespoons extra virgin olive oil (EVOO)
Salt and pepper
Place the arugula and tomatoes in a salad bowl. Squeeze lemon over them, drizzle with EVOO and season with a little salt and pepper. Toss to coat and serve.