Ingredients
Method
- Place the halved tomatoes in a bowl and sprinkle with half the salt (½ teaspoon). Let them sit for 5 minutes so they release their juices.
- In a separate large bowl, whisk together the olive oil, lemon juice, remaining ½ teaspoon of salt, and several grinds of black pepper until well combined.
- Add the rocket to the dressing and toss gently until every leaf is lightly coated. The greens should look glossy but not soggy.
- Drain any excess liquid from the tomatoes before adding them to the bowl along with the mozzarella slices and olives. Fold everything together carefully — you want to keep the tomato juices in the salad, not lose them.
- Taste and adjust seasoning if needed. Serve immediately while the greens are crisp and cool.
Nutrition
Notes
I make this with whatever rocket or baby spinach comes in the bag at the market right now. I slice a handful of fresh mozzarella thin, add a few olives for saltiness, and finish everything with good olive oil and a squeeze of lemon. The whole thing takes about ten minutes from start to finish.
The real secret is salting the tomatoes first — it pulls out their natural sweetness so you don't need much seasoning on top. I always taste before adding more salt, because that initial pinch makes all the difference.