If you take a look at the Arizona Farm Bureau's Fill Your Plate website, you'll see that this Arugula-Tomato Salad recipe takes advantage of vegetables that are in season this month. If you're trying to add more fresh produce to your diet, think about eating what's in season. Not only is it typically less expensive and more plentiful, but using more seasonal produce will help you naturally vary the items you eat gaining essential nutrients from each.

As we've been know to stress, you want to eat more color, maybe even a rainbow of fruits and vegetables. According to the American Heart Association, the best way to get all of the vitamins, minerals and nutrients you need is to eat a variety of colorful fruits and veggies. With this easy and yummy salad, you cover the full spectrum of the color wheel.

Arugula Tomato Salad

Serves 6

Ingredients

8 campari or other cocktail tomatoes, quartered

1 pint yellow and/or orange cherry tomatoes, halved

1 teaspoon aged balsamic vinegar, plus more for drizzling

1/3 cup vertically sliced red onion

Kosher salt and freshly ground black pepper

5 ounces baby arugula (about 8 cups)

1 teaspoon extra-virgin olive oil, plus more for drizzling

Shaved parmesan cheese, for topping

Directions

Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula and red onions with olive oil, a pinch of salt and a few grinds of pepper in a large bowl.

Spread the arugula and red onion on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.