First the leaves. I am happy for you to pick any of the designer packages of salad leaves. Just make sure it contains some form of rocket. Rocket (or arugula), let me repeat, is a must. In fact, sometimes I do this just with plain arugula. The one you see in the frame above is called baby salad leaves. A couple of months back, my absolute favorite was a brand called Steve's Leaves that sells pea shoots and baby salad leaves.
Once you've washed a couple of handful of leaves and plonked them onto the salad bowl, halved cherry tomatoes are next. Again, the supermarkets have at least 3-4 varieties to pick from over here. But the ones I like best are called baby plum tomatoes. They are sweetish and a great match for spicy leaves.
Next, enough crumbled parmesan to make you happy. Some salt, a couple of twists of fresh ground pepper and finally, a dash of the best balsamic vinegar you can find. I use the one that's aged 5 years. You can find older vinegars but they tend to be too sweet and are best kept aside for an occasional dipping pleasure.
That's it; a perfect lunchtime salad!