Imagine a salad that transports you straight to the sun-drenched islands of Greece with just one bite! Roka Salata is not just a salad; it's a culinary adventure that combines the peppery punch of arugula, the creamy richness of feta, and the bold flavors of Mediterranean ingredients. Whether you're looking to impress dinner guests or simply craving a fresh and vibrant dish, this Greek arugula salad promises to elevate your meal from ordinary to extraordinary in just minutes!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 cups arugula
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the arugula under cold water to remove any dirt or grit. Shake off excess water or use a salad spinner to dry the leaves thoroughly.
- In a large salad bowl, add the 4 cups of arugula as the base of your salad.
- Next, take the 1 cup of cherry tomatoes and slice them in half. Add the halved tomatoes to the bowl with the arugula.
- Crumbled feta cheese adds a creamy texture and salty flavor. Measure out 1/2 cup of feta cheese and sprinkle it over the salad mixture.
- For added crunch and flavor, thinly slice 1/4 cup of red onion. Add the sliced red onion to the bowl.
- Slice 1/4 cup of Kalamata olives in half, pitting them if necessary. Add the olives to the salad for a briny touch.
- In a small bowl or jar, whisk together 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar. This will be your dressing.
- Drizzle the dressing over the salad mixture, ensuring all ingredients are lightly coated.
- Season the salad with salt and pepper to taste. Remember that feta cheese and olives can be salty, so add salt sparingly.
- Gently toss the salad with your hands or salad tongs to combine all the ingredients evenly without bruising the arugula.
- Once well mixed, taste the salad and adjust the seasoning or dressing as desired.
- Serve the Roka Salata Greek Arugula Salad immediately as a refreshing side dish or a light main course. Enjoy!
Tips
- Use fresh, crisp arugula for the best flavor and texture. If possible, buy organic and wash thoroughly.
- For the most authentic taste, use high-quality Greek feta cheese and Kalamata olives.
- Let the salad sit for 2-3 minutes after dressing to allow flavors to meld, but serve quickly to keep arugula crisp.
- For extra flavor, toast some pine nuts or add a sprinkle of dried oregano.
- Use room temperature ingredients to enhance the overall taste and texture of the salad.
- If you prefer a milder onion flavor, soak the sliced red onions in cold water for 5 minutes before adding to the salad.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 6g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 15mg
