Add to my passover recipe boxby Chef Jeff Nathan, Abigael’s TOMATO HERB SALAD Yield: 2 cups 2 cups assorted tomatoes, diced medium (plum, yellow, cherry, heirloom, pear, etc.) ¼ cup fresh basil, chiffonade 2 tablespoons fresh oregano 1 teaspoon fresh rosemary, rough chopped juice of ½ lemon 4 ounces extra virgin olive oil 1 pound arugula In a medium sized…
