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Ingredients

Serves 6

• 2 cups mixed tomatoes, such as red and yellow cherry, grape, and teardrop, roughly chopped
• Coarse salt
• 12 to 15 large fresh green basil leaves
• 2 cups fresh purple basil leaves
• 1 small red chile, halved, stemmed, seeded, and thinly sliced crosswise
• 3 cups baby arugula, washed and dried
• 3 cups fresh pea shoots
• 1/4 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar, plus more for drizzling (optional)
• 3 cups Crispy Polenta
• Parmesan cheese, shaved, for serving

Description

Martha Stewart