I like this. It's simple, looks good, and the flavors all mesh. The only thing I find that it's lacking is a sauce of some kind. The salsa is supposed to take care of that, in a way. However, having a liquid sauce on the plate would give a more consistant flavoring and would add a bit of flair to the plate. For this dish, I would probably suggest some kind of strawberry and black pepper gastrique. Start with a splash of vodka and strawberry puree before heat, add whole black peppercorns, a little rice vinegar, sugar, and the smallest touch of clove. Cook it until it's at a moderately syrupy consistancy. If it doesnt have enough black pepper flavor, add some cracked black pepper and cook over low until you can taste it enough. reset the consistancy to moderately syrupy with water, adjust seasoning with salt, and cool.
The strawberry flavors in the gastrique align with the salsa, the pepper aligns with the arugula, and the clove aligns with the anise flavors in the basil.