Rocket with Tomatoes
- GEA Extra Virgin Olive Oil (Avantgarde)
- 500 g tomatoes
- 200 g fresh rocket leaves
- 40 g Parmesan cheese
- 50 ml balsamic vinegar
- 50 ml GEA Extra Virgin Olive Oil (Avant-garde)
Wash the tomatoes and cut each one into eight wedges. Wash and coarsely chop the rocket, and then mix it with the tomatoes. Season the salad with salt, balsamic vinegar and olive oil. Sprinkle the freshly grated parmesan cheese on top.