Thinly slice tomatoes and arrange on plates in an overlapping fashion, forming a ring

Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic vinegar. (reserve some dressing for arugula)

Press wheels of well chilled goat cheese into the chopped pistachios, covering both sides.

Place arugula into a small bowl and toss gently with the olive oil, juice of the lemon, balsamic vinegar, salt and pepper.

Place approximately one cup of the arugula salad into the center of the tomatoes

Top arugula with pistachio goat cheese, garnishing with sliced cherry tomatoes, if desired.