Middle Eastern Rocket Salad with Sumac, Pomegranate & Mint

This Middle Eastern rocket (arugula) salad is bright, peppery and refreshing. Peppery rocket leaves combine with tangy sumac and sweet pomegranate seeds to create a quick side that complements summer meals and brings a touch of the Middle East to your table.

Living abroad introduces you to new ingredients and flavour combinations. As an expat in Qatar, I’ve grown fond of the local jarjeer salad—jarjeer being the regional variety of rocket that thrives in sandy soil. Jarjeer is softer and slightly more peppery than the arugula found in many Western supermarkets, and it’s commonly paired with sumac, a lemony burgundy spice that brightens salads without the acidity of fresh lemon.

This recipe is inspired by the jarjeer salads you’ll find in the Middle East but adapted to include radish and pomegranate seeds for a milder crunch and jewel-like bursts of sweetness. The result is fresh, visually appealing, and pleasantly balanced.

We have a pomegranate tree just outside our kitchen. While hopeful visions of plentiful fruit are tempting, the reality is that few reach full ripeness before pests get to them. Still, when pomegranates do make it to the kitchen, their seeds are worth the effort for the colour and flavour they add to this salad.

Nutrition

Dark leafy greens like rocket (arugula) are nutrient-dense. Rocket contains antioxidants and polyphenols and is a good source of vitamins A, C and K, as well as minerals such as calcium, iron, folate and potassium. Pomegranate seeds also provide potent antioxidants, including punicalagins, which contribute to their healthful reputation. Together these ingredients make a salad that’s both flavorful and nourishing.

Ingredient Notes

• Rocket – Jarjeer (the local variety) is softer and slightly more peppery than the typical arugula. Regular rocket makes a perfectly good substitute if jarjeer is not available.
• Sumac – A common Middle Eastern spice with a tangy, lemony flavour. It’s an excellent choice for salads when you want citrus notes without extra liquid.
• Cucumber – Persian cucumbers are compact and crisp, but English cucumbers work equally well.
• Pomegranate – Seeds are widely available fresh or pre-packaged in supermarkets; pre-seeded tubs save time when you need a quick garnish.

Please see the printable recipe card at the bottom of this post for a full ingredient list and quantities.

Basic Instructions

This salad comes together in minutes. Shake the dressing ingredients in a sealed jar or whisk them in a bowl, then toss with the rocket, vegetables and pomegranate seeds. Any leftover dressing can be stored in the jar in the fridge for future use.

Rocket is sturdier than many salad leaves, making it easy to wash and dry. The most time-consuming step can be extracting pomegranate seeds, but simple techniques make it manageable.

This is a summary—please see the printable recipe card below for full instructions.

Chef’s Tips

• Pomegranate seeds: Instead of halving and tapping, try quartering the fruit, break each section open by hand and push the seeds out from the pith with your thumbs. It’s gentler and often more effective at freeing the seeds without crushing them.
• Radishes: For safe, neat slices, trim the ends, halve the radish lengthwise, place the flat side down and slice thinly to produce half-moon shapes that are easier to handle than full rounds.

Serving suggestions

This rocket salad with sumac and pomegranate suits many occasions beyond Middle Eastern menus. It’s an ideal summer side for barbecues, picnics and alfresco dining. It pairs especially well with roasted vegetables, tofu dishes, grain salads or a vegan tart. Serve it alongside other light mains for a bright, balanced plate.

Making ahead

If preparing in advance, keep the dressing separate and combine just before serving. Dressed rocket will wilt if left to sit with the oil, so adding the dressing at the last minute preserves texture and appearance.

Storage

Store the dressing in a sealed jar or bottle in the fridge for up to a week. Having a ready-made dressing on hand makes assembling salads quick and convenient.

Leftovers

If you have any dressed leftovers, use them in a wrap or sandwich where a slight wilt won’t matter—the flavour remains delicious.

📖 Recipe 📖

Middle Eastern Rocket Salad with Sumac and Pomegranate

A fresh arugula salad with lemony sumac and sweet pomegranate seeds—perfect as a quick, vibrant summer side.

Prep Time
5 mins

Total Time
5 mins

Servings: 2 people

Author: Camilla Sanderson

Ingredients

• 150 g rocket / rocca / arugula (or jarjeer if available)
• 8 cherry tomatoes quartered
• 2 persian cucumbers (or English cucumber), cubed
• 2 radishes halved and thinly sliced
• 2 tablespoon pomegranate seeds
• A handful of chopped flat-leaf parsley
• 1 teaspoon sumac

Dressing:

• 3 tablespoon olive oil
• 1.5 tablespoon apple cider vinegar or lemon juice
• ½ teaspoon garlic powder
• 1 teaspoon sumac
• 1 teaspoon brown rice syrup
• salt and pepper to taste

Instructions

1. Make the dressing: combine all dressing ingredients in a clean jar, seal and shake vigorously, or whisk together in a small bowl.
2. Layer the salad ingredients in a bowl, reserving a few pieces of each for garnish. Do not add sumac yet.
3. Toss gently with as much dressing as you prefer. Store any leftover dressing in the fridge. Garnish the salad with reserved pieces and a sprinkle of sumac.

Notes

• If you can find jarjeer, use it for the softer texture and slightly stronger peppery flavour; regular rocket is a fine substitute.
• Persian cucumbers are lovely here, but standard English cucumbers work well too.

Nutrition

Calories: 256 kcal |
Carbohydrates: 15 g |
Protein: 3 g

If you enjoy this recipe, please leave a star rating on the recipe card!

More Recipes

If you like this Middle Eastern rocket salad, you might enjoy other vegan and gluten-free summer recipes on this site, including tarts, roasted peppers and refreshing grain salads.

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