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Roka Salatasi

A classic Turkish salad with peppery arugula, sweet cherry tomatoes, toasted walnuts, and crumbled cheese dressed in a tart pomegranate vinaigrette.

10 minEasyServes 4210 cal/serving

TurkishSaladNo-CookVegetarianMediterraneanLow CarbHalal-friendlyKosher-styleGluten-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

  • 6 cups baby arugula, washed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup walnuts, chopped
  • 1/2 cup feta cheese, crumbled
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp pomegranate molasses
  • 1/4 tsp sea salt

Instructions

  1. 1

    In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp pomegranate molasses, and 1/4 tsp sea salt until smooth.

  2. 2

    Place 6 cups washed baby arugula and 1 cup halved cherry tomatoes in a large salad bowl.

  3. 3

    Drizzle the dressing over the greens and toss lightly to coat.

  4. 4

    Top with 1/2 cup chopped walnuts and 1/2 cup crumbled feta cheese just before serving.

Questions

Can I make Roka Salatasi dairy-free?

Yes. The dairy in this entry is 1/2 cup feta cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Roka Salatasi keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Roka Salatasi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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