Tomato arugula bruschetta -- (from Canadian Living, August 1997)

1½ c chopped yellow or red tomatoes
1 tbsp extra-virgin olive oil
1 tbsp chopped fresh oregano
1 clove garlic, minced
pinch salt and pepper
½ c small arugula leaves
4 large slices Italian bread, grilled

In bowl, combine tomatoes, oil, oregano, garlic, salt and pepper; toss gently. Cover; let stand for 30 minutes. Add arugula; toss. Spoon onto bread. Makes 4 servings.

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