Arugula, Cherry Tomato, Pomegranate, Rusk Salad

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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.

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Arugula, Cherry Tomato, Pomegranate, Rusk Salad

By Diane Kochilas

Prep Time 15

Servings

Dairy Free, Gluten Free, Recipes, Salads, Vegan, Vegetables, Vegetarian

Prep Time 15

Servings

Dairy Free, Gluten Free, Recipes, Salads, Vegan, Vegetables, Vegetarian

Ingredients

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

Instructions

Quickly run the rusks under the tap and drain off the excess water. Break them into small chunks. Place in a salad bowl.
If the arugula stems are very thin, trim them off and discard. Coarsely chop the leaves.
Remove the base from the lettuce and tear, if using bib lettuce, or coarely chop if using Romaine.
Place the arugula, lettuce, mint, scallions and tomatoes in the salad bowl.
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.
Whisk together all the dressing ingredients. Add to the salad, toss, and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Arugula, Cherry Tomato, Pomegranate, Rusk Salad