Rocket Salad (Roka Salata)
Rocket Salad (Roka Salata) is a simple Greek taverna-style salad made with fresh, peppery rocket (arugula), tossed in a tangy dressing of extra virgin olive oil, lemon juice and a splash of balsamic vinegar. Ready in just 5 minutes, it's a fresh, flavourful side dish that pairs beautifully with almost any meal.
About this Rocket Salad
We ordered Roka Salata (Ρόκα Σαλάτα) at tavernas everywhere we went, and it was literally just rocket with a beautiful dressing. No extra ingredients, nothing complicated, yet somehow it was always one of the best things on the table.
That's the beauty of this salad. The peppery flavour of fresh rocket, the richness of extra virgin olive oil, the brightness of lemon and a little balsamic vinegar come together without overpowering the leaves. Sometimes, one beautiful ingredient and a simple dressing are all you need.
Watch How to Make Rocket Salad
Helpful Tips to Make Rocket Salad
Use fresh baby rocket. Choose crisp, tender leaves with a naturally peppery flavour. Baby rocket works particularly well because it's delicate and easy to toss with the dressing.
Balance the dressing. The olive oil should soften the sharpness of the lemon and vinegar without overwhelming the rocket. Taste and adjust the seasoning to your liking.
Dress just before serving. Rocket is delicate and can wilt quickly once dressed, so toss everything together just before bringing it to the table.
Don't be shy with the seasoning. A generous pinch of sea salt and freshly cracked black pepper brings out the flavour of the rocket and dressing.
What to Serve with Rocket Salad
Rocket Salad (Roka Salata)
Serves: 4
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Recipe Category: Quick & Easy, Salads, Vegetarian, Dairy Free, Grain Free
Recipe Cuisine: Mediterranean
INGREDIENTS
200 g baby rocket (arugula)
3 tablespoons (60 ml) extra virgin olive oil
1½ tablespoons (30 ml) fresh lemon juice
1 teaspoon (5 ml) balsamic vinegar
salt, generously, to taste
freshly cracked black pepper, generously, to taste
INSTRUCTIONS
1. Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, lemon juice and balsamic vinegar until well combined. Season generously with sea salt and freshly cracked black pepper and whisk again.
2. Dress the Rocket
Place the rocket in a large serving bowl.
Pour the dressing over the rocket and gently toss until the leaves are lightly and evenly coated. Taste and adjust the seasoning if needed. Serve immediately.
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Margaret Pahos @CreateCookShare
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