I saw a picture of a restaurant salad that inspired me. It was on a website not associated with any restaurant, but it looked so delicious that I had to figure out how to recreate it...LOL! This salad is absolutely perfect for summer (especially if you happen to live in Dallas with nearly 25 days of 100+ temperatures) because it so cool, and the flavors are so vibrant. If you wish, use a small sharp paring knife to scrape ribs and seeds from peppers after cutting tops off and before thinly slicing them. Feel free to substite 1/4 cup of roughly chopped fresh mint for part of the arugula and/or use micro greens in place of the arugula. Enjoy!

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