Tomatoes, ripe 2 ea.

Extra virgin olive oil 2 Tbsp.

Kosher salt to taste

Black pepper, freshly ground to taste

Arugula 1 cup

Cottage cheese, low-fat 12 oz.

1. Cut the tomatoes into ¾-inch dice. Dress with half the olive oil and season well with salt and pepper. Set this aside to macerate while you complete the rest of the preparation.

2. On a small platter, cover the edge of the platter with the arugula and mound the cottage cheese into the center. Sprinkle the  tomatoes randomly over the arugula with any accumulated juice/dressing. Season the entire dish with salt and cracked
pepper and drizzle with the remaining olive oil, or serve the  emaining olive oil on the side.