Arugula Pomegranate Salad
Arugula, called roka in Greek, with its peppery bite and refreshing flavor, is one of the favorite salad greens in Greek cooking. It is often paired with shaved cheese and fruit. With a drizzle of extra-virgin Greek olive oil and a splash of Greek balsamic, this salad makes the perfect foil to a rich meal, but also stands on its own, sparkling with flavor.
- 8 cups fresh baby or wild arugula trimmed
- 1 pomegranate
- 1 cup cherry or teardrop tomatoes
- 5 tablespoons extra-virgin Greek olive oil
- 1 ½ tablespoons Greek balsamic vinegar
- 3 tablespoons fresh strained orange juice
- 1 heaping teaspoon Dijon mustard
- Salt to taste
- Shaved feta for garnish
- Wash and spin-dry the trimmed arugula.
- Halve the cherry or teardrop tomatoes. Halve the pomegranate. Hold it cut side down in the palm of your hand over a large mixing bowl, and using the back of a heavy tablespoon tap the pomegranate vigorously to loosen the arils. Add the arugula and cherry tomatoes to the bowl.
- Whisk all the ingredients for the dressing and pour into the salad. Toss to combine. Plate the salad, garnishing, if desired, with shaved Greek feta.