Step 1

Cut cherry tomatoes in pieces, and then put them in the bowl of an Immersion Blender (affiliate link) or Food Processor (affiliate link). You could probably use a regular blender if you don't have an immersion blender or a food processor, but I'd cut the tomatoes really small if you're using a blender.

Step 2

Add the balsamic vinegar. Use the immersion blender, food processor, or blender to puree the tomatoes into the vinegar.

Step 3

Then add the olive oil and buzz a few times to mix.

Step 4

If your arugula isn't completely fresh and crisp, a 15 minute soak in ice cold water will do wonders to revive it. Spin it dry in a salad spinner if you're using the cold-water bath. (Fresh arugula in a package won't need to be washed.)

Step 5

Toss the salad together with a small amount of dressing, reserving some dressing to drizzle on top.

Step 6

Then add the crumbled Feta, again reserving some for the top, and toss again.

Step 7

Put the salad in a serving bowl. Add a little more crumbled Feta to the top of the salad and drizzle the reserved dressing over the top.