Turkish Arugula, Pomegranate and Sheep Cheese Salad Recipe
Peppery arugula, sweet-and-tart pomegranate seeds and salty sheep cheese make a salad that looks restaurant-worthy but comes together in just a few minutes. In Turkey, combinations like this often appear alongside grilled meats to refresh the palate between bites. In terms of flavor, it’s a bit like the Italian arugula and Parmesan salad, but with a distinct fruity accent.
This salad combines contrasting flavors and textures—peppery greens, juicy fruit, crunchy nuts and salty cheese—into a simple but striking dish that feels both fresh and sophisticated. It brings a touch of Turkish mezze style to everyday meals with minimal effort.
Chef's tips
Dry the arugula really well so the dressing clings to the leaves instead of watering down. Toasting the walnuts is worth the extra step: it deepens their flavor and adds more crunch. Taste the dressing and adjust the balance of lemon and honey to your liking—pomegranates can vary in sweetness and acidity.
How to serve
Serve alongside grilled lamb, chicken kebabs or baked fish. For a light meal, pair with warm flatbread or crusty sourdough. It also works well on a mezze table next to hummus, baba ghanoush and olives, adding freshness and color to the spread.
Ingredients
- arugula - 80 g
- sheep cheese - 80 g
- pomegranate - 80 g
- walnuts - 30 g
- olive oil - 3 tablespoons
- lemon juice - 1.5 tablespoons
- honey - 1 teaspoon
- salt - 0.25 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Rinse the arugula in cold water, then dry very well in a salad spinner or on paper towels so the leaves are dry and crisp.
- Roughly chop the walnuts with a knife, then toast them in a dry pan over medium heat for 2–3 minutes, until lightly golden and fragrant; set aside to cool.
- Cut the sheep cheese into thin shavings with a knife or use a vegetable peeler to make cheese ribbons.
- Remove the seeds from the pomegranate: cut the fruit in half, hold one half over a bowl cut side down and tap the skin with a wooden spoon until the seeds fall out.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt and pepper until you have a smooth dressing.
- Put the arugula into a large bowl, add the pomegranate seeds and most of the walnuts, drizzle with the dressing and gently toss with your hands or large tongs.
- Arrange the cheese shavings on top, sprinkle with the remaining walnuts and serve immediately before the arugula softens from the dressing.
Storage
Sałatkę najlepiej zjeść od razu; jeśli zostanie, przechowuj ją w lodówce maksymalnie kilka godzin, bo rukola szybko więdnie.
