Basal leaves for aromaif you don't have any, don't fret
Note: you can use regular arugula leaves if you don’t mind the bitterness.
Wash the tomatoes and remove the vines. Use a serrated knife to cut the tomatoes in half and dice them.
For the dressing, add the ½ olive oil in a sealable jar. Then add entire balsamic vinegar and the salt and vinegar for seasoning. Seal the jar and shake well to ensure that all the ingredients mix well.
In a salad bowl, put four large handfuls of baby arugula and add the diced tomatoes. Add the ½ cup of shaved parmesan. And to enhance the aroma, add a few basil leaves. Please give it a good toss to mix it well.
Pour the olive oil balsamic dressing into the salad bowl. Toss it to ensure the salad and dressing mix well.