Arugula and Tomato short-sauted salad

I did neither feel like eating a big tomato as raw nor ordinary salad.
So, I cooked off the top of my head.

1. Precook tomato, lettuce and onion like cooking ordinary salad.
2. Put tomato and lettuce into skillet, and souse olive oil them.
3. Light kitchen stove in low, sometime mix them.
4. When tomato sweat, add onion, and sprinkle salt, sugar, pepper and white wine vinegar.
5. About 30 seconds later, light off and sprinkle arugula.
   

It is vinegary sweet salad. How is it?