Arugula Salad with Lemon-Parmesan Dressing

• 1/3 cup freshly grated Parmesan cheese
• 5 tbl extra-virgin olive oil
• 2 tbl fresh lemon juice
• 1 tsp finely grated lemon peel
• 4 cups (packed) baby arugula
• 1 cup halved cherry tomatoes

For the dressing: Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

For the salad: Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.