1 Cut the tomatoes into eighths. Trim the spindly stalks from the rocket and wash.
2 Remove any outer dry layers from the fennel, cut in half and remove the core. Slice very thinly, saving the leafy green fronds.
3 Toss all the ingredients together and dress with a generous amount of extra virgin olive oil and lemon juice to taste.
4 Plate up, then dress with the chopped fennel fronds and grated lemon rind. Shave a generous amount of bottarga (or the salted sheep’s milk ricotta, ricotta salata) over the salad.
5 Season to taste and serve with Sardinian crisp bread pane carasau.
• Valvona & Crolla has a Sardinia wine tasting on 3 June at VinCaffe, 11 Multrees Walk, Edinburgh, 6pm (0131-557 0088) and on 30 June at Valvona & Crolla, 19 Elm Row, 6pm (0131-556 6066, www.valvonacrolla.co.uk). Tickets £12.