1

Core the beefsteak tomatoes; cut each into 8 wedges. Halve the grape and cherry tomatoes; leave the pear tomatoes whole.

2

Make the dressing: In a small bowl, whisk together the vinegar and oil; season with salt and pepper. In a large bowl, toss the arugula with half the dressing. Divide the arugula and tomatoes evenly among 4 serving plates, or arrange on a platter; drizzle the tomatoes with the remaining dressing. Serve immediately.