Rocca Salad Recipe

Wash and dry arugula

Rinse the arugula thoroughly in cold water to remove grit. Spin dry in a salad spinner or pat dry with clean kitchen towels until mostly dry so dressing will cling.

Slice onion

Peel the red onion and cut it in half from root to tip. Slice very thinly crosswise (use a sharp knife or mandoline). If you want a milder onion flavor, place the slices in a small bowl of cold water for 5 minutes, then drain and pat dry.

Prepare tomatoes

Wash tomatoes. Halve cherry tomatoes (or core and chop plum tomatoes) into bite-sized pieces so they distribute evenly in the salad.

In a small bowl or jar, combine the fresh lemon juice and sea salt. Whisk briefly to dissolve the salt into the lemon juice.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies (or close the jar and shake vigorously). Taste and add the freshly ground black pepper and 1 teaspoon sumac; whisk or shake again.

Place the dried arugula in a large salad bowl. Scatter the halved tomatoes and thinly sliced red onion over the arugula.

Pour about two-thirds of the dressing over the salad. Gently toss with salad tongs or by hand until leaves are lightly and evenly coated. Taste and add more dressing if needed.

Sprinkle the remaining 1/2 teaspoon sumac over the tossed salad for a bright, tangy finish. Adjust seasoning with additional salt and pepper to taste. If desired, finish with a pinch of flaky sea salt.

Serve immediately so the arugula remains crisp. Leftovers can be stored undressed in the refrigerator for up to 1 day; dress just before serving.