-Whisk 2 TBS red wine vinegar and ¼ cup olive oil in a bowl until emulsified.
-Leaving the rubber band on, cut 1-2 bunches of arugula into thirds, discarding the stems.
-Wash and spin-dry the arugula.
-Plate the arugula.
-In a large bowl mix together the following:
3 slicing tomatoes, chopped into small dice.
½ pint Sungold cherry tomatoes, chopped in half.
½ a fennel bulb,shaved into very thin slices.
¼ cup pepperoncini,drained and chopped.
¼ cup Kalamata olives, pitted and chopped.
-Drizzle with dressing; toss to combine and season with salt and pepper.
-Divide amongst the plates.
-Sprinkle with some crumbled feta cheese if desired.