- 2 plum tomatoes, finely chopped (optional)
- Finely grated zest of 1 small lemon
- 1 garlic clove, finely chopped
- 3 cups arugula leaves, finely chopped
- 1/4 cup coarse fresh breadcrumbs
- 1 tablespoon finely chopped capers
- 1 tablespoon red wine vinegar
- 3/4 cup extra-virgin olive oil plus more
- 1/4 cup finely grated Parmesan
- Mix tomatoes, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in 3/4 cup oil, then Parmesan. Pour a little oil on surface to keep salsa from discoloring.