Basil and Rocket Salad with Melting Tomatoes

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is a lovely, simple salad in which the smoky flavour of the roasted tomatoes contrasts beautifully with the sweetness of the basil and the pepperiness of the rocket leaves.


  • olive oil for roasting
  • 200 g cherry tomatoes
  • 2 tbsp extra-virgin olive oil
  • juice of 1 lemon
  • 1 tsp balsamic mustard
  • 200 g fresh basil leaves
  • 200 g fresh rocket leaves


    Heat the oven to 200°C/gas 6.

    Drizzle a little olive oil over a small roasting pan, add the tomatoes and put in the oven to cook for 10 minutes until they just begin to brown.

    Put the extra-virgin olive oil in a salad bowl, add the lemon juice and balsamic mustard and blend together. Add the basil and rocket and toss until all the leaves are coated. Top with the hot tomatoes and serve at once.