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Salad ‘Bouquet’ with Cucumber Vase and Roasted Tomatoes


  • Roasted Tomatoes

  • 2 plum tomatoes cut into quarters

  • Olive Oil

  • Salt & Pepper

  • Vinaigrette

  • 2 tablespoons Olive Oil

  • 1 tablespoon red wine vinegar

  • 1 tablespoon Tomato Paste

  • 1 teaspoon Dijon mustard

  • Salt & Pepper

  • Salad

  • 6 leaves Boston Lettuces cleaned

  • 6 leaves red Lettuces cleaned

  • 1 cup mixed baby greens

  • fresh Dill

  • fresh Basil

  • fresh chive

  • Broccoli or Alfalfa sprouts

  • 1 Cucumber sliced lengthwise, 1/4-inch thick


  • Roasted Tomatoes:

  • 1.

    Place tomatoes in a small baking dish.

  • 2.

    Drizzle with olive oil, salt and pepper and roast at 350°F until softened and caramelized, about 45 minutes.

  • 3.


  • Vinaigrette:

  • 1.

    Place ingredients into a small bowl and whisk until smooth.

  • 2.

    Taste and adjust seasoning as needed

  • Salad:

  • 1.

    Divide salad lettuces and baby greens into 2 piles, with the larger leaves on the bottom and the smaller ones in top.

  • 2.

    Roll them into bundles and fold the ends up.

  • 3.

    Secure with a finger and wrap a cucumber slice around the base to hold it together.

  • 4.

    Secure with a large toothpick.

  • 5.

    The bundle should be stable and able to stand on a plate with the cucumber acting as a vase holding the greens like a bouquet.

  • 6.

    Stick herbs sprigs and some sprouts attractively into the bouquet and garnish the plate with roasted tomatoes and some vinaigrette.

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