Arugula Salad with Cretan rusks, tomatoes and pomegranate

Arugula, Cherry Tomato, Pomegranate & Rusk Salad

Here's a succulent arugula salad made substantial with the addition of Cretan rusks, called paximadia or dako. You can find them in Greek shops across the country. You can also use good quality large croutons or grilled bread as a substitute. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
15 min


  • 2 Cretan bread rusks called paximadia or dakos*
  • 1 large bunch arugula
  • 1 small head of Romaine or bib lettuce trimmed and coarsely chopped
  • 3 tablespoons fresh chopped mint leaves
  • 2 scallions trimmed and finely chopped
  • 12 cherry or teardop tomatoes halved
  • 1 large ripe pomegranate

For the dressing

  • 1/3 cup extra virgin Greek olive oil
  • Juice of 1 lemon
  • Juice of half an orange
  • 1 tablespoon Cretan thyme honey
  • 1 teaspoon Greek or Dijon mustard
  • Salt pepper to taste


  1. Quickly run the rusks under the tap and drain off the excess water. Break them into small chunks. Place in a salad bowl.
  2. If the arugula stems are very thin, trim them off and discard. Coarsely chop the leaves.
  3. Remove the base from the lettuce and tear, if using bib lettuce, or coarely chop if using Romaine.
  4. Place the arugula, lettuce, mint, scallions and tomatoes in the salad bowl.
  5. Cut the pomegranate in half across its width. Hold the open side face down in the palm of your hand. With a soup spoon in the other hand, hit the pomegranate all over allowing the seeds or arils, to fall into the salad. Repeat with other half.
  6. Whisk together all the dressing ingredients. Add to the salad, toss, and serve.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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