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Roka Salatası

Serves 4 to 6 Salad vegetarian, Salads

Roka Salatası

Roka Salatası finds its roots in the bustling meyhanes of Istanbul, where it’s crafted with a generous hand and a communal spirit. This home version captures the essence of those lively gatherings, translating the meyhane tradition into a dish that feels intimate and familiar on a family table. It’s a simple yet vibrant addition to any meal, often accompanying a selection of meze or grilled dishes.

Expect a crisp bite from the arugula, balanced by the juicy sweetness of cherry tomatoes and the creamy tang of white cheese. Olive oil lends a rich, fruity depth, while pomegranate molasses adds a tart complexity, all elevated by a sprinkle of fine sea salt. Each bite is a harmonious blend, showcasing the robust yet simple flavors of Turkish cuisine.

Ingredients

  • 150 garugula
  • 100 gcherry tomatoes
  • 80 gwhite cheese
  • 80 mlolive oil
  • 1 tbsppomegranate molasses
  • to tastefine sea salt

Method

  1. Start by washing 150 g of arugula thoroughly under cold running water to remove any dirt or grit. Shake off excess water and gently pat the leaves dry with a clean kitchen towel. This ensures the leaves remain crisp and fresh.
  2. Next, take 100 g of cherry tomatoes and rinse them well. Slice each tomato in half to release their juices slightly, which will add flavor to the salad. Set them aside.
  3. Crumble 80 g of white cheese into small pieces. You want the cheese to be in bite-sized chunks so it can be evenly distributed throughout the salad.
  4. In a small bowl, combine 80 ml of olive oil and 1 tbsp of pomegranate molasses. Whisk them together until they are well blended. This dressing will provide a rich, tangy flavor to the salad.
  5. Place the arugula in a large salad bowl. Drizzle the prepared dressing over the arugula, ensuring it is evenly coated. Sprinkle fine sea salt to taste, keeping in mind that the cheese will also add some saltiness.
  6. Add the halved cherry tomatoes and crumbled white cheese to the bowl. Toss the salad gently using your hands or salad tongs, taking care not to crush the tomatoes or bruise the arugula leaves.
  7. Serve the Roka Salatası immediately, accompanied by fresh bread. The salad should be vibrant with the peppery taste of arugula, the sweetness of tomatoes, and the tanginess of the dressing, making it a perfect dish for sharing.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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