Dice the cucumbers and tomatoes into small cubes. Chop the iceberg lettuce and arugula into large pieces and place it on the serving plate. Add tomatoes, cucumbers, olives and mix. Cut the tongue cheese into thin strips. On a pan, fry the cheese with a 1 tablespoon of oil until both sides are brown. For the dressing, mix lemon juice, olive oil and salt in another bowl. Add the dressing and mix well. Add Tat Dried Tomatoes and the cheese you have fried to the salad, pour the remaining sauce, and serve.