Ricotta and sun-dried tomato rocket salad

    6 hours 5 min

    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.

    4 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)