Beefsteak Tomato Salad

Ample beefsteak tomatoes are the ones you want to eat uncooked: They are fleshy, big, juicy, and so delicious. Saving the skins and frying them is a genius touch, creating a beautiful garnish with bacony qualities.

Ingredients:

•     2 ½ pounds beefsteak tomatoes in assorted colors (about 4)
•     5 tablespoons olive oil, divided
•     .38 teaspoon kosher salt, divided
•     ½ teaspoon freshly ground pepper
•     2 cups baby arugula

Directions:

1. Bring a large pot of water to a boil. Core tomatoes; discard cores. Place tomatoes in boiling water for 15 seconds. Plunge tomatoes into ice water; drain. Peel; arrange skins flat on a jelly-roll pan. Cut peeled tomatoes into 1/2-inch-thick slices; arrange on a platter.
2. Heat 1/4 cup oil in a small skillet over medium-high heat. Add half of skins to oil; cook 2 minutes or until crisp, turning occasionally. Drain on a paper towel; repeat procedure with remaining skins. Discard oil in pan. Sprinkle skins with 1/8 teaspoon salt.
3. Drizzle tomatoes with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and pepper. Top with tomato skins and arugula.