Ricotta and sun-dried tomato rocket salad

Ricotta and sun-dried tomato rocket salad


1 person made this

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.


Serves: 2 

  • 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
  • salt
  • green peppercorns (optional)

Prep:5min  ›  Cook:6hr  ›  Ready in:6hr5min 

  1. Prepare the vinaigrette by mixing all the ingredients together until blended. Set aside.
  2. 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

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.

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