Friday, July 10, 2020
Home Appetizers Roka Salata (Greek Rocket Salad )

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 )

5 from 1 vote
Course: Appetizer, Salad
Cuisine: American, Italian
Keyword: cyma's roka salata, cyma's roka salata recipe, greek salad, greek vinaigrette, how to make cyma's roka salata, rocket salad, roka salata copycat recipe, roka salata recipe, salad with candied walnuts
Servings: 4 people
Author: Olive
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!
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Ingredients (click ingredient to buy it)



  • Combine all ingredients in a small jar with lid and shake until the mixture is well blended.
  • Put salad ingredients except for cheese and in a big bowl and pour desired amount of vinaigrette.
  • Toss salad and serve immediately.
  • 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 🙂


  • 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.
  • 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.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

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

Have a nice day..God Bless!!

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