This Rocket Salad is exceptionally simple and ready to enjoy in just 5 minutes. This quick throw-together salad uses minimal ingredients, is very healthy, and works well as a light side for busy evenings.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Rocket Salad
- Substitutions
- Variations
- How to make Rocket Salad
- Leftovers
- Recipe FAQs
- More easy salads
- Rate it…
- Rocket Salad Recipe
Why this recipe works
Salads are versatile year-round, and this one is especially welcome in warm weather. It’s quick to prepare and makes a fresh, healthy side for weeknight dinners.
The combination of peppery rocket, crisp grated apple and a tangy balsamic dressing creates lively flavours and textures. Cherry tomatoes add juiciness and shaved Parmesan brings a salty, creamy contrast.
If you’re tired of the same green salad, this recipe offers a simple but distinctive mix of toppings that’s easy to adapt. You can tweak ingredients to suit your main dish or personal preferences.
Ingredients to make Rocket Salad
- Fresh rocket (arugula) leaves – also called rucola in some regions.
- Apple – grated for sweetness and crunch. Pink Lady is lovely, but any crisp apple will work.
- Cherry tomatoes – halved for bursts of flavor.
- Shaved Parmesan cheese – adds saltiness and richness; use dairy-free if preferred.
- Extra virgin olive oil – forms the base of the dressing.
- Balsamic vinegar – gives the dressing an acidic tang.
- Salt and black pepper – to taste, for seasoning.
See the recipe card below for exact quantities.
Substitutions
- Greens – Swap rocket for baby spinach, romaine, or mixed salad leaves if you prefer a milder base.
- Cheese – Parmigiano-Reggiano offers a similar profile; goat cheese or blue cheese will change the flavour for a creamier or tangier note.
- Add-ins – Try sun-dried tomatoes, red onion, white beans, cucumber, or other fruit and veg you enjoy.
- Dressing – Replace balsamic with lemon juice or apple cider vinegar for a lighter dressing. Dressings like maple-dijon or peanut-based dressings also pair well with variations.
Variations
- Spicy – Add chili flakes, chopped fresh chili, or a dash of chili garlic sauce to the dressing.
- Deluxe – Top with pickled beetroot, toasted pine nuts, sunflower seeds, pumpkin seeds, walnuts, or sesame seeds for extra texture.
- Kid friendly – Use milder salad leaves if children are sensitive to rocket’s peppery flavour.
How to make Rocket Salad
Step 1: Rinse and dry the rocket leaves. Grate the apple, shave the Parmesan, and halve the cherry tomatoes.
Step 2: Whisk together extra virgin olive oil, balsamic vinegar, and a pinch of salt and pepper in a small bowl.
Step 3: Combine rocket, grated apple, halved tomatoes and shaved Parmesan in a large bowl. Drizzle the dressing over the salad.
Step 4: Toss gently until everything is evenly coated and serve immediately.
Hint: If you need to prepare this ahead of time, store the salad undressed and add the dressing right before serving to keep it crisp.
Leftovers
Store undressed rocket salad in an airtight container in the fridge for up to two days. Once dressed, the salad will become soggy and is best eaten immediately.
Recipe FAQs
Yes. Rocket is another name for arugula. It has a peppery flavour and makes an excellent base for salads.
Definitely. Rocket contributes to your vegetable servings and provides vitamins like vitamin C, folate and minerals such as calcium. Keep toppings and dressing balanced for a healthy dish.
I don’t recommend freezing the whole salad. You can freeze rocket leaves if needed—blanch briefly, cool in ice water, dry and store airtight—but the texture will change.
More easy salads
- Tofu Salad
- Courgette Salad
- Aubergine Salad
- Prawn Salad
- Three Bean Salad
- Tuna Pasta Salad
- Vegan Potato Salad
- Beetroot Salad
- Cold Noodle Salad
- Chicken Satay Salad
- Smoked Salmon Salad
- Rice Salad
- Red Cabbage Slaw
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Rate it…
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Rocket Salad
Ingredients
- 4 cups fresh rocket (arugula) leaves, 60g
- 1 apple, grated
- 1 cup cherry tomatoes, halved, 150g
- ¼ cup shaved Parmesan cheese, 40g (I used dairy-free)
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
-
Rinse and drain the rocket leaves. Grate the apple, shave the Parmesan and halve the cherry tomatoes.
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Whisk together extra virgin olive oil, balsamic vinegar and a pinch of salt and pepper in a small bowl.
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Combine rocket, grated apple, tomatoes and Parmesan in a large bowl and drizzle with the dressing.
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Toss gently until everything is evenly coated and serve right away.
Notes
Substitutions & Variations: See the list above for options and ideas.
To Store: Keep undressed salad in the refrigerator for up to 2 days in an airtight container.
To Freeze: You can freeze rocket leaves after blanching, but I don’t recommend freezing the assembled salad.
Tip 1: Try other fruit or veg such as pear, mango, avocado, beetroot, or orange for variation.
Tip 2: Add fresh chilli or chilli flakes if you like heat.
Tip 3: If you eat meat or fish, try adding tuna, steak, salmon, or chicken for a heartier salad.
Nutrition
