Rocca salad is peppery rocca leaves tossed with onion, sumac, and lemon for a sharp, refreshing Middle Eastern salad.
Rocca salad is one of those dishes I've eaten my whole life and never really needed a recipe for. I've always loved rocca for its bold, peppery bite and honestly, I snack on the leaves straight from the bunch more often than I care to admit. But when it's dressed simply, the way it's done in Lebanese kitchens, it becomes something special.
This salad works because it doesn't try too hard. Rocca, known as jarjeer in Arabic, already has so much character that it only needs lemon, olive oil, and sumac to shine. I make this often alongside other Lebanese salads like my tomato and onion salad and Lebanese slaw, especially when I want something fresh and grounding on the table. It's quick, familiar, and always welcome.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
The key ingredient here is rocca, also called rocket, arugula, or roquette. I use either cultivated rocca with larger leaves or wild rocca if I can find it. Wild rocca has a stronger, more peppery flavor, which I personally love. Look for leaves that are bright green and crisp, avoiding anything limp or yellowing.
Sumac is essential to this salad and is commonly found in Lebanese lemon dressing. It adds a gentle sourness that deepens the lemon flavor rather than competing with it. You'll usually find sumac in Middle Eastern grocers or well stocked spice shops. Othwerise I have linked where to purchase it in the below recipe card.
Pomegranate arils are optional but add freshness and little bursts of sweetness. When they're in season, I always use them. If not, the salad still stands on its own without them.
Walnuts, lightly toasted, bring warmth and crunch, balancing the sharpness of the rocca and dressing.
Janelle's Tips
- Wash rocca gently and dry it thoroughly. Wet leaves dilute the dressing and bruise easily.
- Dress the salad just before serving. Rocca wilts quickly once dressed and is best eaten fresh.
- If preparing ahead, keep the rocca, toppings, and dressing separate and combine at the last minute.
What To Serve It With
Rocca salad is traditionally served as a side dish and works beautifully with both warm and cold Lebanese meals. I most often enjoy it with:
It's especially good when paired with richer dishes, as the sharp dressing cuts through beautifully.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Rocca Salad
Ingredients
- 4 cups Rocca leaves if using small variety, leave as is. If using large leaf variety, chop up into bite sized pieces.
- ½ medium White onion finely sliced
- ½ cup Walnuts roughly chopped
- ¼ medium Pomegranate optional. Use arils only.
Dressing
- 1½ tablespoons Olive oil extra virgin
- 1 teaspoon Sumac
- ½ medium Lemon fresh juiced
- 1 pinch Salt to taste
Instructions
- Heat a frying pan over medium-high heat. Add the walnuts and dry toast them until they are golden brown. Remove the walnuts from the pan to stop further toasting and let them cool to room temperature.
- In a small bowl, whisk together all the dressing ingredients. In a large bowl, combine all the salad ingredients, including the dressing. Serve immediately or let it sit for 20 minutes to soak up the flavors.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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reyhan
thanks for information wow keren
Gav
I have an abundance of rocket growing in my garden, and this salad has become my current favorite. It's simple, nutritious, and has a nice peppery flavor.
Leena
It was good with the potato and leek soup as you suggested. Thanks again.