Roka Salata (Greek Rocket Salad )

This is my attempt to copy roka salata from Cyma. I’m not a big fan of salad but when I first had this I was wowed – it’s super-yummy! I like everything in it – the slightly bitter arugula, crispy lettuce, salty sun-dried- which was a bit too salty for my taste, actually but it was balanced by the candied walnuts; and of course the shavings of parmigiano reggiano and the greek vinaigrette. I couldn’t wait to remake it at home (something that I often do when I really like a certain food).   I’ve made a few tries with the greek vinaigrette (I found this recipe which I scaled to a much smaller quantity and adjusted to my liking) before I’m finally satisfied with the taste.  I added apples to the salad and homemade tomato confit instead of sun-dried tomatoes and just use a regular cheese (the parmigiano reggiano is too pricey).

Good to know:  Roka means rocket in english which is another term for arugula, a bitter salad green; Salata is of course salad. :)

Here’s my version of Cyma’s Roka Salata; I’m very happy with it, I hope that you’ll like it too…if not, well, you can always adjust the vinaigrette to your taste :)


I would not mind eating this salad for a meal everyday if possible


roka salata without the arugula.. I love the vinaigrette and the candied walnuts..super delish!! 8)

Roka Salata (Greek Rocket Salad )
Recipe type: Appetiser, Salad
Serves: 4
  • a bag of pre-washed mixed salad greens (get the one with arugula) or a bag of Romaine lettuce
  • small apple, thinly sliced
  • tomato confit (or sun-dried tomatoes)
  • cheese
  • candied walnuts (store-bought or make your own, see recipe below)
  • 2 teaspoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 4 teaspoons honey
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon oregano powder
  • ¼ teaspoon dried basil
  • ¼ teaspoon granulated garlic
  • ⅛ teaspoon onion powder
  • salt and ground black pepper to taste
  1. Combine all ingredients in a small jar with lid and shake until the mixture is well blended.
  2. Put salad ingredients except for cheese and in a big bowl and pour desired amount of vinaigrette. Toss salad and serve immediately.
  3. Put lid back on the jar and keep extra salad dressing in the fridge, it's good for one more batch of salad for 4 persons :)
  4. Heat a pan over medium high heat; when it gets really hot, add walnuts and some white sugar and cook until sugar is caramelized and coats the walnuts.
  5. Transfer walnuts into a platter and let cool before using.
I'm not sure how long will homemade salad dressing stay good so to be sure I like to make my vinaigrette fresh every time or use the excess the next day.

Whew..took me hours just to make this one post..

Have a nice day..God Bless!!

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