Arugula Salsa Verde - The Conservation Foundation

Ingredients

• 2 plum tomatoes, finely chopped (optional)
• Finely grated zest of 1 small lemon
• 1 garlic clove, finely chopped
• 3 cups arugula leaves, finely chopped
• ¼ cup coarse fresh breadcrumbs
• 1 tablespoon finely chopped capers
• 1 tablespoon red wine vinegar
• ¾ cup extra-virgin olive oil plus more
• ¼ cup finely grated Parmesan