Rocket—also known as arugula or rucola—is one of those ingredients I always keep on hand. You’ll find it in my fridge year-round, ready to be tossed into a quick summer rocket salad, layered into a sandwich, or added to lunch when I’m short on time but still want something fresh with a bit of bite.
This rocket salad is one I come back to again and again. It’s simple, quick, and packed with contrast—peppery rocket leaves, shavings of nutty Parmesan, a handful of walnuts, and, since it’s strawberry season, a few slices of fresh strawberry for a hint of sweetness and a pop of colour.
Most of the time, I like to eat it as a side. Especially with beef steak, because the sharpness of the rocket cuts through the richness of the meat so beautifully. But when I want something lighter, I’ll turn it into a main by adding roasted veg, lentils, or grilled chicken. It’s flexible, unfussy, and always hits the right note.
Ingredients You’ll Need (Serves 2–4)
- 100g rocket leaves, washed and dried
- 50g Parmesan cheese, shaved
- 40g walnut halves
- 2 tbsp extra virgin olive oil
- White condiment (or lemon juice or balsamic vinegar)
- A pinch of sea salt
- Freshly ground black pepper, to taste (optional)
Method: How to Make Rocket and Parmesan Salad
Start by prepping the rocket.
Spread the dry rocket leaves over a wide serving plate or shallow bowl.
Shave the Parmesan.
Using a vegetable peeler or grater, shave the Parmesan into long, thin ribbons. Scatter the Parmesan shavings on top.
This gives the salad a lovely texture and allows the cheese to soften slightly against the warm acidity of the dressing. If your cheese is too soft to shave cleanly, pop it in the fridge for 10 minutes first.
Spread everything out so the ingredients are evenly distributed—you want every bite to feel balanced.
Prepare the walnuts.
For this version, I used untoasted walnut halves straight from the bag. They add a subtle crunch and earthy note just as they are.
That said, if you prefer a deeper, roasty flavour, you can toast them lightly in a dry frying pan over medium heat for 2–3 minutes, stirring often until fragrant. Just be sure to let them cool before adding to the salad.
Dress just before serving.
Start by drizzling the olive oil over the rocket leaves. Just enough to give them a light sheen—not so much that it weighs them down.
Next, add the white condiment.
For better control, I like to pour it into a small spray bottle and mist it lightly across the salad. This helps distribute the acidity evenly without drenching the leaves. It’s a great way to keep the rocket crisp, reduce excess calories, and still enjoy full flavour. Especially if you’re trying to eat lighter without compromising on taste.
Add the strawberries and finish.
Just before serving, tuck the sliced strawberries gently through the salad so they sit beautifully on top. Finish with a pinch of flaky sea salt. You can also add a few twists of freshly ground black pepper if you like a bit of extra kick, but I usually leave it out.
Rocket Salad: Everything You Need to Know
Building a Rocket Salad That Actually Tastes Good
You don’t need much to make rocket shine — just good leaves, a splash of olive oil, and something salty like Parmesan. But rocket also plays well with others. Think roasted veg, toasted nuts, goat’s cheese, or pomegranate seeds. If you’re after something more filling, add in grains like quinoa or couscous. It’s the kind of salad that handles layers without getting lost.
What Rocket Works Well With
Rocket’s punchy flavour makes it a great match for richer ingredients. I love it alongside beef steak; the leaves bring just the right amount of sharpness to balance things out. It also pairs nicely with grilled chicken, roasted squash, and soft cheeses like burrata. And if you’re into sweet-savoury combos, try it with figs, strawberries, or a little balsamic glaze.
Why Rocket Deserves a Spot in Your Salad Rotation
Rocket does more than fill the bowl — it adds personality. It’s rich in vitamins A, C, and K, and comes with antioxidants that support digestion and overall health. It also has more bite than softer leaves like spinach or butterhead lettuce. Because it’s naturally low in calories, it’s a great option when you want something light but still satisfying, especially if you’re eating mindfully or trying to lose weight
Wild Rocket vs. Salad Rocket: What’s the Difference?
Wild rocket has smaller, jagged leaves and a stronger, more peppery flavour — almost mustardy. It’s more delicate and tends to wilt faster, so it’s best added right before serving. You’ll usually find it at markets or speciality grocers.
Salad rocket, on the other hand, is the kind you’ll find in most supermarkets. It has broader leaves and a gentler, nuttier taste. It’s ideal for everyday salads and perfect if you’re feeding a group who might not love bold flavours.
Both work well in this salad. Go for wild rocket if you want a bit of a kick, and stick with salad rocket when you’re after something easy and versatile.
Tips and Variations
- For a more filling version, try adding roasted sweet potatoes or lentils.
- If you’re not a fan of walnuts, toasted almonds or pine nuts also work beautifully.
- Want a sweet contrast? Add sliced apples, figs, or a drizzle of honey.
- Swap out Parmesan for aged Pecorino or creamy goat’s cheese for a twist.
