1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Blend first 4 ingredients in food processor. Season dressing with salt and pepper. Transfer to a bowl. Cover; chill up to 3 days.
Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.