Rinse the rabbit fillet in cold water, pat dry and season with salt. Heat the oil in a frying pan and brown the fillet on all sides for about 15 minutes.
Remove rabbit from the heat, let cool and cut into thin slices.
Rinse the lettuce, spin dry and cut into bite-size pieces. Whisk together the sunflower oil, balsamic vinegar, mineral water, salt and honey for a sweet and sour dressing.
Blanch the tomatoes in hot water, then peel, remove seeds and cut into wedges. Place the lettuce on plates top with the rabbit slices and tomato wedges and drizzle with the dressing.