In a deep dish with a lip, arrange sliced tomatoes over the bottom of the dish. Pour the prepared dressing over the tomatoes. Cover tomato and dressing with plastic wrap and let sit in the refrigerator for a couple hours for the flavors to marinate with the tomatoes. Halfway through, turn the tomatoes once to coat well on both sides.
Approximately 20 minutes before ready to serve, spread the arugula on a serving platter and arrange the tomato slices on the arugula with all the juices and herbs from the dressing. Garnish with additional fresh chopped parsley and cilantro.
Serve salad at room temperature for best flavors.
Makes 5 to 6 servings.
* For maximum flavor, use only vine-ripened tomatoes.
** Fresh cilantro is also known as fresh coriander outside the United States.
*** Can substitute kale, spinach, or spring mix lettuce.
Egyptian Tomato Salad Recipe: https://whatscookingamerica.net/salad/egyptian-tomato-salad.htm