Rocca Salad (سلطة الجرجير — Lebanese Arugula, Tomato and Sumac Salad)

Rocca Salad is a daily fixture on Lebanese tables — a simple, vibrant toss of peppery wild arugula, sweet tomatoes, and crunchy radishes dressed with sumac, lemon, and good olive oil. Its bold, tangy simplicity makes it the perfect foil to rich mezze spreads and grilled meats alike.

Serves: 4

Ingredients

• 120g (4 oz) wild or regular arugula, washed and dried
• 200g (7 oz) ripe cherry tomatoes, halved
• 6 radishes, thinly sliced
• ½ small red onion, thinly sliced
• Small bunch fresh parsley, leaves picked
• 2 tbsp (30ml) extra-virgin olive oil
• 2 tbsp (30ml) fresh lemon juice
• 1 tsp (3g) ground sumac, plus extra to finish
• ½ tsp (2g) salt
• Pinch of dried chilli flakes (optional)

Instructions

1. Place the arugula, cherry tomatoes, radishes, red onion, and parsley in a large salad bowl.
2. In a small bowl whisk together the olive oil, lemon juice, sumac, salt, and chilli flakes if using.
3. Pour the dressing over the salad and toss gently so every leaf is lightly coated.
4. Taste and adjust lemon or sumac — the salad should be sharp and bright.
5. Finish with an extra pinch of sumac over the top and serve immediately.

Cook's Notes: Sumac provides the tart, fruity backbone — use more than you think you need. For a more substantial lunch, add 60g (2 oz) crumbled white cheese or sliced cucumbers. This salad does not keep once dressed, so dress right before serving.