Roka Salad with Fig-Balsamic Dressing from The Greek Diet

GreekDietHC (2)We are always looking for new salad recipes that add excitement to weekly meals. Today’s Roka Salad with Fig-Balsamic Dressing from The Greek Diet by Maria Loi and Sarah Toland does just that, with crisp arugula, sweet figs, and savory cheese. This salad has all the components that a salad should have: it’s crunchy, fresh, easy to make, and has the perfect amount of salt and sweetness. Better yet, the Roka Salad is also very filling and healthy, and you can enjoy it as a starter at your dinner party or as a full meal!

If you haven’t checked it out yet, The Greek Diet is full of incredible Mediterranean recipes that are structured around the 12 Pillar Foods of the traditional Greek diet. Pre-order a copy through your favorite retailer.

 

Greek Diet_Roka Salad

 

Roka Salad with Fig-Balsamic Dressing:

Serves 4

One 10-ounce bag prewashed arugula
3 dried figs, finely chopped
2 tablespoons (1 ounce) shaved Kefalograviera cheese or Pecorino Romano cheese
1 to 2 tablespoons (or 1 ounce) chopped almonds
Fig-Balsamic Dressing (recipe follows) or another dressing of your choice

1. In a large serving bowl, combine the arugula, figs, shaved cheese, and almonds. Toss with a small amount of dressing until coated. Serve immediately.
Cook’s note: If you opt for a different salad dressing, make sure it has either a Greek yogurt or olive oil base.

For the Fig-Balsamic Dressing:
¼ cup fig-infused
balsamic vinegar or regular balsamic vinegar
1 teaspoon stoneground or Dijon mustard
2 dried figs, minced
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper

1. In a food processor or blender, combine the balsamic vinegar, mustard, figs, and 1/4 cup water. Blend for about 30 seconds or until the ingredients are well incorporated.
2. With the food processor or blender running, slowly add the olive oil in a thin stream. Blend until the dressing is emulsified. Season to taste with salt and pepper.
3. Transfer to an airtight container, cover tightly, and refrigerate for up to 2 weeks.
Cook’s note: If you prefer a sweeter dressing, add a little more minced fig. If you like a spicier dressing, stir in a little additional mustard and freshly ground black pepper.

Comments
2 Responses to “Roka Salad with Fig-Balsamic Dressing from The Greek Diet”
  1. Hello!

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  2. Ema Jones says:

    Can I add some garlic salt to this?

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