Cherry Tomato, Wild Strawberry & Rocket Salad

When Mum came to visit recently, she left an enticing pile of magazines from the UK.  It’s a real treat to read magazines in English every so often – even if I no longer recognise some faces that go with the gossip – is that what happens after being in France for so long? Flicking through the YOU Magazine, this inspiring salad of tomatoes with strawberries by Lucas Hollweg had been earmarked by Mum – I think it was something I was supposed to make when she was over. Sorry, Mum.  I’m a bit late but voilà, here it is for you to make it!

cherry tomato strawberry rocket salad

cherry tomato strawberry rocket salad

I discovered this “Spicy Globe” basil plant a few years’ ago.  The leaves are so small that there’s no need to chop them up for cooking.  They are also particularly powerful and, when added to a salad like this one, it adds a touch of peppery spice to it. Speaking of peppery spice, the rocket leaves (or arugula for my American friends) balance out the sweetness of the strawberries.

spicy globe basil

Spicy Globe Basil

Perfect on a sizzling summer day, this is sheer bliss with a glass of chilled rosé, a soft-on-the-inside and freckled, crusty-on-the-outside French baguette, listening to Strawberry Fields forever. I could eat this forever with its fresh, fruity and savoury flavours. Here, I also tossed in a few pre-cooked asparagus spears (7 mins in boiling water) since I was surprised to find them still at this late stage at the market.

cherry tomato strawberry rocket salad

cherry tomato strawberry rocket salad

Cherry Tomato Strawberry & Rocket Salad

Adapted from Lucas Hollweg’s recipe for Tomato and Strawberry Salad
(YOU Magazine from the Sunday Times

Serves 4

Preparation Time: 15 minutes

300g / 11oz cherry tomatoes, halved
200g / 7oz rocket salad 100g strawberries, hulled & quartered
4 tbsp extra virgin olive oil
4 tsp balsamic vinegar
100g / 3.5oz parmesan reggiano (ensure it’s shaved, especially for good company)
a few asparagus spears, cooked (optional)
a handful of small basil leaves sea salt & ground peppercorns, to taste
a handful of wild strawberries

Mix together the olive oil with balsamic, season and toss all the ingredients together gently.

Serve immediately, adding the wild strawberries as a decoration.

Sweet Garden Herb Macarons

Why not accompany it with a garden herb macaron from my first book, Mad About Macarons?

Bon appétit!

12 replies
  1. Betty
    Betty says:

    We have strawberries coming up fresh very soon from the local farms. We will be trying this salad for certain. I have amethyst basil growing on the porch. I wonder how it would be in this lovely salad?

    • Jill Colonna
      Jill Colonna says:

      My goodness, Betty, this will be fabulous with your amethyst basil. Wish I could see your garden – how lovely to have some since it’s one of my favourite varieties and so dense and colourful. Any fresh basil will be great with this but yours will come out tops. For your teeny teas, though, don’t forget the dwarf basil!

  2. June Stobie
    June Stobie says:

    I will definitely make this salad now that the first Scottish strawberries are in selected shops. It looks delicious.

    [email protected] says:

    My aunt lived in England for most of her life, so when she moved to the States she made a pact with her daughter that she would send her every issue of YOU and Hello magazines. 🙂

    Love this summer salad… especially the addition of strawberries! 🙂

  4. Nami @ Just One Cookbook
    Nami @ Just One Cookbook says:

    Haha me too, I do enjoy all the Japanese magazines and books my mom leaves whenever she visits. But every time I read those magazines, I realized how Americanized I have become and less Japanese in myself… Your recipe looks really delicious Jill! I should give this a try. And herb macarons?! You are totally mad about macarons!!!

  5. parisbreakfast
    parisbreakfast says:

    Gosh! What a BRILL idea!
    I LOVE Rocket/rocquette/arugala and I have some in the fridge + cherry tomatos
    AND watermellon!!
    Can I do this with watermellon?
    I think I’ll use Feta instead of Parmesan
    Gonna try it out.
    Big Merci Jill




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