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!!

6 Responses to "Roka Salata (Greek Rocket Salad )"

  1. heidi   August 6, 2011 at 1:21 am

    Thank you for posting your roka salata recipe, i love this so much though it’s rather costly if i would have to go to cyma just to satisfy my craving, good thing i can now make my own version, and like you i can also eat this for a meal. You’re right in saying that their sun dried tomatoes are too salty, i also appreciate that you posted it in details, even how to make candied walnuts. How about posting the paidakia recipe:) Thanks!

  2. lazypie   August 2, 2011 at 4:36 pm

    This looks yummy! What kind of cheese did you use? Are the sun-dried tomatoes sold in supermarkets good for this?

    • Olive   August 2, 2011 at 11:27 pm

      Hi Lizzie! 🙂

      It is really good! I just used processed cheddar/filled cheese, I put it in the freezer to harden then I use a peeler to make thin shavings. The store-bought sun-dried tomatoes are okay, that’s what they use in Cyma ( although I think it’s too salty). I prefer using tomato confit, it tastes better and easy to make too 🙂

  3. MaryMoh   July 25, 2011 at 1:50 am

    Mmmm….looks very refreshing, healthy and delicious. I love salad. Have been eating a lot lately. Best of all, no need to cook…hehe

  4. the wicked noodle   July 23, 2011 at 10:54 am

    This looks absolutely amazing! Just what I was in the mood for today. I love weekends when I have all the time in the world to cook!

  5. the wicked noodle   July 23, 2011 at 10:51 am

    Okay, I’m officially drooling now!


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