Rocket Salad

Known in Greece as: Roka Salata

A simple Greek rocket salad with shaved cheese, cherry tomatoes, and balsamic dressing.

TIME BREAKDOWN
Prep: 10 min
Total: 10 minutes
Vegetarian
✅
Nuts
❌
Serves
4 - 6
Difficulty
Very Easy

Ingredients

  • 200g fresh rocket (arugula), washed and dried
  • 200g cherry tomatoes, halved
  • 100g graviera, kefalotiri, or parmesan cheese, shaved into thin slices
  • 50g pine nuts, lightly toasted
  • 1 small red onion, very thinly sliced (optional)
  • 80ml extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

Method

  1. Wash the rocket thoroughly and spin or pat completely dry. Wet leaves will cause the dressing to slide off.

  2. Toast the pine nuts in a dry pan over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Watch them carefully as they burn easily. Set aside to cool.

  3. If using red onion, slice it as thinly as possible - a mandoline works well for this. You can soak the slices in cold water for 5 minutes to mellow the sharpness, then drain and pat dry.

  4. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well emulsified. Taste and adjust the balance - it should be slightly sweet and tangy.

  5. Place the rocket in a large serving bowl. Add the halved cherry tomatoes and red onion slices if using.

  6. Just before serving (not earlier or the rocket will wilt), drizzle the dressing over the salad. Start with about three-quarters of the dressing - you can always add more.

  7. Toss gently but thoroughly to coat all the leaves. The rocket should glisten but not be swimming in dressing.

  8. Transfer to a serving platter or individual plates. Scatter the toasted pine nuts over the top.

  9. Using a vegetable peeler, shave thin slices of cheese over the salad, allowing them to fall naturally.

  10. Finish with a final grinding of black pepper and serve immediately. This salad is popular in modern Greek tavernas and makes an elegant starter or light lunch. The peppery rocket pairs beautifully with the salty cheese and sweet balsamic dressing. Best eaten fresh as rocket wilts quickly once dressed.