This plant-based rocca salad (aka rocket salad) is super easy to make. It’s zingy, fresh, filled with textures, and looks beautiful!
Packed with fresh summer produce, walnuts, pomegranate, mint, vegan feta, and a simple vinegarette, this rocca salad is vibrant in colour and flavour.
So next time you need a fun and delicious salad as a side (or even as a light meal), bookmark this page and give it a try! Say goodbye to boring salad mixes that are just plain and unexciting and replace them with this deliciousness instead.
What’s in this rocca salad?
Rocca salad is well known in many parts of the Middle East, and you’ll notice, based on the ingredients used, that it has roots in that part of the world.
What’s in this salad, you ask? Well, here’s the list:
- Rocket (rocca, arugula, roquette)
- Pomegranate arils (seeds)
- Red onion
- Vegan feta
- Red wine vinegar
- Olive oil
- Pomegranate molasses (optional)
The base for this salad is rocket, a peppery green salad leaf. Easy to grow and easy to find in supermarkets, farmers’ markets, or your local greengrocer. It has many names, however, rocket and arugula are the most commonly used.
The cucumber and tomatoes add freshness, and the pomegranate gives it bursts of sweetness.
Walnuts add some crunch and nutty notes while mint brightens it up.
Tips for making this salad
- If you’d like to prepare this salad ahead of time, make sure you keep the dressing and salad separate. Only mix it before serving to keep it from going soggy. Soggy salads send shivers down my spine, please don’t do it. The other ingredient to consider keeping separate is the vegan feta. If it comes in oil, add it when serving as well.
- When washing the salad leaves, use a salad spinner to get as much water as possible. Excess water will dilute the dressing, and you’ll end up with a swimming pool at the bottom of your bowl. The other way to ensure you don’t have excess liquid is to remove the seeds from the tomatoes you’re using. I got about ¼ cups worth of liquid just from that.
- If you’d like to bulk this salad up and turn it into a meal, add a drained can of your favourite lentils or beans to it. Brown lentils or cannellini beans work best.
- This salad is very easy to adapt. For example, don’t have onions on hand? Use spring onions/scallions instead. Want to simplify it? Remove the cucumber, vegan feta and mint from the salad. It’s really up to you in which direction you’d like to take it!
Other salad recipes you can try
I have a pretty extensive library of vegan salad recipes. Here are a few others you can try:
- Rustic Vegan Caprese Salad
- Vegan Herb Potato Salad (No-Mayo)
- Vegan Pesto Pasta Salad with Sun-Dried Tomatoes
- Quick & Simple Vegan Lentil Salad
- Panzanella Salad (Italian Tomato & Bread Salad)
- High Protein Vegan Salad
- Pomegranate, Crunchy Walnut & Kale Salad
- Simple Potato and Radicchio Salad
- Black Rice Salad with Spicy Toasted Sesame Dressing
- Vegan Red Rice Salad with Tahini Dressing
This vegan rocca salad is great for sharing. You can take it along to a dinner party, a BBQ, a picnic, or a potluck. However, as I mentioned in the tips, make sure you keep the dressing (and the vegan feta) separately until it’s time to serve to prevent the salad leaves from going soggy.
I also love to make it for the holidays here in Australia, as the pops of red amongst the green give it a festive vibe, and it’s a delicious salad that everyone really enjoys!
Other wonderful recipes you’ll love:
- Vegan Gibanica Recipe (Serbian Cheese Pie)
- Vegan Spinach Crepes with Pesto Mushrooms (Gluten-Free)
- Gluten-Free Tabbouleh with Quinoa and Pomegranate
- Vegan Souvlaki (Tofu Skewers)
- Easy Vegan Tomato Tarts with Pesto