Yield: 12 servings

Nutritional Info

Balsamic vinegar	2 oz. (1/4 cup)
Sea salt, as needed
Fresh ground pepper, as needed
extra-virgin olive oil	6 oz. (3/4 cup)
heirloom tomatoes*, any size and variety	4 lb.
arugula (6 cups)	6 oz.
parsley, chopped	1 oz. (1/2 cup)
basil, whole or torn	2 oz. (2 cups)
red onions (2 medium), sliced thin	8 oz.
Jalapeño peppers (1 medium), julienned	2 oz.
hard-cooked eggs (12 large), cut in quarters	1 lb., 5 oz.**
goat cheese or fresh Buffalo mozzarella cheese, sliced

Heirloom Tomato, Arugula, Egg and Goat Cheese Salad