3 large ripe tomatoes, cored
3 large navel oranges, peeled
2 bunches arugula or watercress
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons balsamic vinegar
Salt and pepper, to taste
3 tablespoons slivered fresh basil leaves
Halve tomatoes lengthwise, then cut into thin wedges; set aside in a bowl.
Thinly slice the oranges crosswise and set aside in another bowl. Place the arugula leaves in a bowl; just before serving, toss with 1 tablespoon each of the oil and vinegar, then sprinkle with salt and pepper. Drizzle the tomatoes and oranges each with 1 teaspoon oil and 1 teaspoon vinegar, then sprinkle with salt and pepper.
Divide the arugula among 6 salad plates. Arrange orange slices in center of each salad. Surround with tomato wedges; sprinkle each salad with basil.