Vegetarian

Rocket Tomato Truffle Salad

Vegetarian
Salad
Portions2 peopleChangeTiming 14 minsView
Ingredients7 IngredientsViewSwitzerland80 % localView
  • 2  tablespoons balsamic vinegar
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 200  grams cherry tomatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 60  grams mozzarella
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    This ingredient is currently available from seasonal local production
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  • 2  teaspoons NBROSIA black truffle oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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    Product info

    An authentic single-origin truffle oil made from real truffles using a fermentation-based patented technology developed by Swiss startup Nectariss.

    Learn more
  • 100  grams rocket
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 0.25  teaspoon salt
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    This ingredient is currently available from seasonal local production
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  • 60  grams walnut halves
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash and drain 100 grams rocket in a colander
Wash 200 grams cherry tomatoes and cut them in halves
Add the rocket, the tomato halves and 0.25 teaspoon salt to a large bowl and toss the salad
Cut 60 grams walnut halves into pieces of around 1 cm
Add the walnut halves into a small frying pan and heat them up over medium heat for about 5 minutes
Add 2 teaspoons NBROSIA black truffle oil, 2 tablespoons balsamic vinegar and 1 tablespoon water into a small bowl, stir well and pour the dressing over the rocket and tomatoes
Cut 60 grams mozzarella into cubes of around 1 cm
Add the mozzarella cubes and the fried walnuts to the cherry tomatoes, toss the salad and serve in plates
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Rocket Tomato Truffle Salad

Nbrosia

A white plate with green rocket salad, red cherry tomatoes, white mozzarella pieces and brown walnuts on a grey table cloth with tomatoes and walnuts in the background
Timing 14 mins
Portions2 people
Ingredients7 Ingredients

Ingredients

  • 2  tablespoons balsamic vinegar
  • 200  grams cherry tomatoes
  • 60  grams mozzarella
  • 2  teaspoons NBROSIA black truffle oil
  • 100  grams rocket
  • 0.25  teaspoon salt
  • 60  grams walnut halves

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Tools

  • 1 small frying pan
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 large bowl
  • 1 small bowl

Rocket Tomato Truffle Salad

Nbrosia

Instructions

Wash and drain 100 grams rocket in a colander
Wash 200 grams cherry tomatoes and cut them in halves
Add the rocket, the tomato halves and 0.25 teaspoon salt to a large bowl and toss the salad
Cut 60 grams walnut halves into pieces of around 1 cm
Add the walnut halves into a small frying pan and heat them up over medium heat for about 5 minutes
Add 2 teaspoons NBROSIA black truffle oil, 2 tablespoons balsamic vinegar and 1 tablespoon water into a small bowl, stir well and pour the dressing over the rocket and tomatoes
Cut 60 grams mozzarella into cubes of around 1 cm
Add the mozzarella cubes and the fried walnuts to the cherry tomatoes, toss the salad and serve in plates