About this recipe:A salad that's made in a jiffy for an easy lunch or starter. Serve this salad with a some olive bread, ciabatta or focaccia.
For the vinaigrette
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
For the salad
20g rocket leaves
6 cherry tomatoes, halved
20g ricotta cheese, crumbled
6 sun-dried tomatoes
grated Parmesan cheese, for serving
basil leaves, for serving
green peppercorns (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:6hr › Ready in:6hr5min
Prepare the vinaigrette by mixing all the ingredients together until blended. Set aside.
Transfer the rocket to a bowl and pour the vinaigrette over the rocket and toss. Half the tomatoes and add to the salad. Add the cherry tomatoes, sun-dried tomatoes, ricotta, Parmesan and basil leaves. Season with salt, sprinkle with a few green peppercorns and serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.