Combine vinegar with 1/4 teaspoon each sea salt and pepper. Whisk in oil until fully incorporated. Reserve.
Slice, dice or wedge tomatoes, as desired. Dress with 1/4 cup vinaigrette.
In a large bowl, combine arugula, parsley, basil, red onions and jalapeño. Toss with 1/2 cup vinaigrette.
To serve, arrange 5 to 6 ounces of tomatoes on a luncheon plate. Top with 3/4 cup salad, 4 hard-cooked egg quarters and 2 ounces cheese. Sprinkle with additional salt and pepper. Serve immediately.
Ingredients & Directions