Roka Salata: Greek Rocket (Arugula) Salad

A popular sweet, tangy, salty, and peppery Greek arugula salad you’ll love!

This Greek Arugula Salad, known as Roka Salata, is one of my favorite salads served in almost every restaurant in Crete. The sweet balsamic honey vinaigrette is the perfect dressing over peppery arugula, sharp tomatoes, fruity figs, toasty pine nuts, and salty cheese. It’s so delicious and goes well with everything.

Arugula is known as rocket in some other parts of the world like Greece and Australia. It translates to roka in Greece, and even though this is not a traditional Greek salad, it’s so good that most places have it on the menu. They shave a local cheese known as kefalotyri on top, and everyone loves it. I even had it at a pizzeria in Crete with candied walnuts on top. Yum! I can’t wait for you to try it!

Why will I make this often?

Tender baby lettuce leaves

Spicy, peppery arugula

Sweet, acidic tomatoes

Chewy, fruity dried figs

Crunchy toasted pine nuts

Salty cheese

Tossed in a rich,

Sweet balsamic vinaigrette.

What do I need to make this salad?

Baby spring mix -I use half spring mix and half arugula, but use the ratio you prefer. The mild tender leaves balance the peppery arugula perfectly.

Baby arugula leaves –peppery and spicy, these leaves are what this salad is all about!

Cherry tomatoes -halved to make things easy, but you can use any kind of tomato.

Pine nuts -toasted to deepen the flavor and crunch. I know walnuts are a great substitute because I use them more often in this salad because that’s what I typically have on hand.

Dried figs -sliced dried figs make this salad so good. So, I’m not shy how many I put in.

Shaved kefalotiri -or parmesan cheese

What’s in the dressing?

Balsamic vinegar –your favorite brand

Extra virgin olive oil -the best quality you can find since there are only a few ingredients to this dressing.

Honey -add as much as you like for thickness and sweetness. Greek honey is my favorite, but your local honey would be good, too.

Sea salt & freshly ground black pepper –to make everything pop.

How do you make the vinaigrette?

Whisk the balsamic vinegar, olive oil, honey, salt, and pepper to emulsify and set aside.

How do you make Roka Salata?

Place all the salad ingredients into a salad bowl, leaving out the pine nuts and parmesan cheese. Then, pour the salad dressing over the salad and mix well so that everything is coated. Top the salad with the nuts and cheese before serving!

How do you serve this salad?

You can serve this salad in a bowl or on a serving platter family-style or chose your favorite salad bowls and pre-fill them. Kali orexi!

Do you have more arugula salads?

I love peppery arugula, so I eat a simple Arugula Salad With Poached Egg regularly. You can also try my Arugula & Strawberry Salad, Delicious Autumn Salad with Roasted Beets, Carrots & Feta, or Shrimp Ladolemono Salad. They’re all simple to make and pack a ton of flavor!

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Roka Salata: Greek Arugula Salad

Yield: 6-8

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Ingredients

• 5oz (142g) baby spring mix
• 5oz (142g) baby arugula leaves
• 1 cup cherry tomatoes, halved
• 1/3 cup pine nuts, toasted
• 5-6 dried figs, sliced
• Shaved kefalotiri or parmesan cheese

For the Dressing:

• 1/3 cup balsamic vinegar
• ¾ cup extra virgin olive oil
• 2 tablespoons honey
• Sea salt
• Freshly ground black pepper

Instructions

1. Make the vinaigrette first by combining the balsamic vinegar, olive oil, honey, salt and pepper. Whisk well to emulsify and set aside.
2. Place all of the other ingredients into a salad bowl leaving out the pine nuts and parmesan cheese.
3. Pour the salad dressing over the salad and mix well so that everything is coated. Add the nuts and cheese. Serve!
4. Kali orexi!

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