If you live in Greece or have visited recently, you know this is the salad being served in most restaurants – apart of course, from Greece’s Horiatiki Salata. That’s the number one salad of Greece, hands down. This one is still super popular, really easy to make and SO delicious.
There are so few ingredients on this list. Feel free to add in avocado or olives. But just know this is the way we eat it in Greece. A few substitutions are that you can use sun dried tomatoes instead of the cherry tomatoes. You can also use pine nuts or pecans instead of the walnuts.
For the dressing I used a small amount of mayonnaise, not for the flavor, but to keep the oil and vinegar from separating. It is totally optional though.
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Roka Salata (Greek Arugula Salad)
- 1/3 cup olive oil
- 3-4 tbs balsamic vinegar
- 1-2 tbs honey
- 1/2 tsp mayo (optional)
- salt and pepper to taste
- 5 oz baby arugula
- 1 pint cherry tomatoes, halved lengthwise
- 1/2 cup walnuts, chopped
- 2 oz shaved kefalotiri or parmesan cheese
- 2 tbs balsamic glaze
- Whisk all dressing ingredients in a small glass. Taste and adjust if needed.
- Assemble your salad in a large bowl, pour on the dressing and toss to coat. Drizzle the top with balsamic glaze and serve.