Roka is the Turkish name for arugula, also called rocket. Roka salatası often accompanies fish meals in Turkey. This version keeps the leaves and tomatoes prominent, without cheese, nuts or a sweet dressing.
Roka Salatası — Recipe Card
Arugula and cherry tomatoes with lemon-garlic dressing
Makes 4 servings · 4 small side saladsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Roka Salatası
Wash and dry
Remove damaged leaves and tough stems. Rinse the arugula thoroughly under running water, unless the package says it is prewashed and ready to eat. Dry in a clean salad spinner or with clean towels. Wash the tomatoes under running water and halve them. Keep produce away from utensils used for raw meat or fish.
Mix the dressing
Whisk together the olive oil, lemon juice, crushed garlic and salt in a small bowl until combined. Taste the dressing with a clean spoon; the garlic should be finely crushed so it spreads evenly.
Toss and serve
Put the arugula and tomatoes in a large bowl. Leave small leaves whole and tear large leaves into bite-size pieces. Add the dressing just before serving and toss lightly with clean utensils. Divide between four small side portions and serve immediately.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-arugula-and-tomato-salad-roka-salatasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Dietary notes
Vegan and gluten-free as written, using only arugula, tomatoes, olive oil, fresh lemon juice, garlic and salt. Cheese, croutons and bottled dressings are not included; additions can change the dietary status.
Heat level
No added chili. Arugula has a naturally peppery flavor, which varies with maturity. For a milder salad use tender young leaves; a pinch of hot pul biber can be added to an individual serving if desired.
Produce handling
Lemon juice in the dressing does not sanitize raw produce. Use running water to wash produce, not soap or detergent, and dry with clean equipment.
How to store and reheat Roka Salatası
Best served freshly dressed. If needed, refrigerate leftovers promptly at 4°C (40°F) or below and eat within 24 hours; dressed leaves will soften. For preparation ahead, keep washed, thoroughly dried arugula, halved tomatoes and dressing in separate covered containers in the refrigerator for up to 24 hours, then combine at serving time.
Roka Salatası: questions and answers
Can I prepare the dressing ahead?
Yes. Refrigerate it covered at 4°C (40°F) or below for up to 24 hours. Whisk again before using, as olive oil and lemon juice separate.
Why does my salad taste bitter?
Mature arugula can be strongly peppery or bitter. Choose tender leaves, remove tough stems and balance them with ripe tomatoes; adding more salt is not the only solution.
