In a small bowl, combine the tomatoes and a healthy pinch of salt. Toss well to coat. Add the freshly ground pepper, EVOO, lemon zest, lemon juice and rice wine vinegar. Toss to combine. Let stand for 10 minutes, stirring occasionally, until tomatoes begin to macerate and release their juice.
Place the arugula in large bowl and sprinkle in the parsley. Spoon out the tomatoes from the dressing and add them to the greens, tossing everything lightly. Add the dressing by the spoonful, to taste, until the arugula is lightly dressed. Re-season with salt and pepper, to taste.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.