Close this search box.

Salad of feta and confit tomatoes on a bed of rocket

Sans oeufs Emile NoëlEgg-free végétarien Emile NoëlVegetarian Sans gluten Emile NoëlGluten-free

Quantities: Serves 4 |  Preparation Time: 10 min |  TCooking time: 1 h



– Preheat the oven to 180°C (gas 5-6).
– Peel the tomatoes after boiling them for a few seconds to make it easier.
– Cut them in half.
– Place the tomatoes on a baking sheet, cut side up and sprinkle with sugar
– drizzle them with olive oil.
– Leave to cook for 1 hour.
– Meanwhile, prepare the vinaigrette by mixing the other 2 oils and 2 vinegars.
– Add salt and pepper.
– In a salad bowl, add the finely sliced onions and the arugula to the cooled confit (candied) tomatoes.
– Drizzle with the vinaigrette and adjust the seasoning if necessary.
– Sprinkle with crumbled feta cheese and serve immediately.

Salade feta roquette Emile Noël

Our associated products

Skip to content