• 2 pound tomato extra-large finely diced
• 1 each English cucumber finely diced
• 5 ounce red onion finely chopped
• 8 ounce red bell pepper finely diced
• 8 ounce yellow bell pepper finely diced
• 1/3 cup Italian parsley chopped
• 1/3 cup fresh mint chopped
• 1/3 fresh cilantro chopped
• 2 tablespoon lemon zest
• 1 1/2 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
• 4 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt more or less to taste or dietary preference
• 1/2 teaspoon freshly ground black pepper

For the dressing:

• ¼ cup white wine vinegar or red wine vinegar
• ¼ cup extra virgin olive oil
• 2 tablespoon fresh lemon juice freshly squeezed
• 1/3 teaspoon freshly ground black pepper

For the salad:

• 18 ounce arugula
• 1 cup parmesan cheese fresh shavings