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Prawns and Vegetable Salad with Roasted-Tomato Vinaigrette

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant prawn and vegetable salad is a masterclass in seasonal eating, combining succulent seafood with the sweetness of sun-ripened tomatoes and fresh corn. The standout feature is the roasted-tomato vinaigrette, which provides a rich, savoury depth that elevates the crisp textures of the blanched beans and red peppers. It is an elegant way to enjoy heirloom varieties when they are at their flavourful peak.

As a naturally dairy-free dish, this salad is an excellent choice for a light lunch or a sophisticated starter for a summer dinner party. Packed with colourful, nutrient-dense vegetables and lean protein, it offer a refreshing yet satisfying meal. Serve it chilled in individual bowls for a beautiful presentation that celebrates fresh, homemade ingredients.

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Ingredients for Prawns and Vegetable Salad with Roasted-Tomato Vinaigrette

  • 3 large heirloom tomatoes, halved

  • 60ml olive oil (plus some for brushing)

  • 4 cups fresh rocket

  • 2 1/4 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces

  • 550ml fresh corn, cut from cobs

  • 350g diced red peppers

  • 550ml halved cherry tomatoes

  • 450g small cooked prawns

  • 1 tablespoon Champagne vinegar

  • 1 1/2 teaspoons finely diced shallot

How to make Prawns and Vegetable Salad with Roasted-Tomato Vinaigrette

Heat oven to 177°C. Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; purée in a blender; strain. Refrigerate puree until cool, about 30 minutes. Combine next 6 ingredients in a bowl; toss. Add vinegar to purée; whisk in remaining oil and shallot. Pour 1/2 cup vinaigrette on salad; toss. Divide among 4 bowls. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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