This Rocket and Grape Salad with Parmesan puts a fruity spin on the simple rocket and parmesan salads served in pizzerias. Peppery rocket is tossed in a lemon and parmesan dressing, then combined with juicy grapes, toasted walnuts and plenty of shaved parmesan for a fresh, crunchy salad with a little sweetness.
I am firmly in the camp that believes fruit has a place in salads, and I wanted to add a fruity addition to the simple rocket and parmesan salads you often find alongside pizza at Australian pizzerias.
The peppery rocket and salty parmesan are still here, but I’ve added juicy grapes for a little sweetness and swapped the usual pine nuts for toasted walnuts.
The dressing is simple too: lemon juice, lemon zest, olive oil, black pepper and finely grated parmesan, mixed together directly in the serving bowl before the rocket goes in. The parmesan melts slightly into the dressing, giving the whole salad more flavour rather than leaving it all for the top.
It’s fresh, crunchy and a little sweet, with enough sharpness from the lemon and parmesan to keep the grapes from making the salad feel too sweet.
And if you’re one of those people who doesn’t normally put fruit in salad, this one might just change your mind.
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Why You’ll Love This Recipe
There are plenty of rocket salads out there, but this one has a few things going for it.
- It’s quick to make. There is very little preparation, and the salad can be on the table in around 15 minutes.
- The grapes add something different. They bring little bursts of juicy sweetness that work surprisingly well with peppery rocket, salty parmesan and your slice of pizza.
- The dressing is made in the serving bowl. No extra bowl or jar to wash, and the parmesan gets mixed right through the salad.
- Lots of texture. Crisp rocket, juicy grapes, crunchy walnuts and thin shards of parmesan give every bite something different.
Rocket and Grape Salad with Parmesan Recipe Ingredients
This is a simple salad built from a handful of ingredients, with the lemon and parmesan dressing doing most of the work. Exact quantities are in the recipe card below.
- Olive oil. The base of the dressing, giving the lemon juice some richness and helping coat the rocket without making it heavy. Extra virgin olive oil works well here for its peppery flavour.
- Lemon zest and juice. The juice brings the sharpness the salad needs, while the zest adds extra lemon flavour without making the dressing too watery.
- Parmesan. Finely grated parmesan is mixed into the dressing so its salty, savoury flavour runs through the rocket, while shaved parmesan is added at the end for larger flakes and a little more texture. Fresh parmesan is best for this salad. Fresh grana padano, pecorino or asiago could also be used.
- Black pepper. Adds a little heat and brings out the peppery flavour of the rocket and the saltiness of the parmesan.
- Rocket. Peppery and slightly bitter, rocket, also known as arugula, forms the base of the salad and balances the sweetness of the grapes. Baby spinach or a spinach and rocket blend would also work.
- Grapes. Juicy grapes bring sweetness and a fresh, fruity contrast to the peppery rocket and salty parmesan. I like cutting them into a mixture of halves and smaller pieces so the fruit is spread throughout the salad. Seedless grapes make for a better eating experience, and you can use either red, purple or black grapes.
- Walnuts. Toasted walnuts add a deep, earthy nuttiness and plenty of crunch. Toasting them is optional, but recommended.
How to Make This Rocket and Grape Salad with Parmesan
This salad is mostly about putting everything together at the right time. Toast the walnuts first, then make the dressing directly in the serving bowl so there’s no separate bowl to clean.
- Toast the walnuts. Give the walnuts a few minutes in a dry frying pan until they’re lightly toasted and fragrant. Let them cool slightly before chopping them and adding to the salad.
- Prepare the grapes. Cut some grapes in half lengthways and others in half crossways. The different sizes give you a mixture of larger juicy pieces and smaller bursts of fruit throughout the salad.
- Make the dressing. Add the olive oil, lemon zest and juice, finely grated parmesan and black pepper directly to the serving bowl. Whisk until combined and the parmesan is evenly distributed through the dressing.
- Toss the rocket. Add the rocket to the bowl and toss gently until the leaves are lightly coated in the lemon and parmesan dressing.
- Add the grapes and walnuts. Scatter over the prepared grapes and toasted walnuts, then give everything a gentle toss to mix.
- Finish with parmesan. Add plenty of shaved parmesan over the top just before serving.
- Serve. Serve immediately while the rocket is crisp and the walnuts still have their freshly toasted crunch.
Recipe Tips and Tricks
- Toast the walnuts. It only takes a few minutes and makes a noticeable difference to their flavour. Keep an eye on them because they can go from toasted to burnt quickly.
- Use a mixture of grape sizes. Halving some and chopping others into smaller pieces means you get grapes throughout the salad rather than just a few large pieces sitting on top.
- Taste the dressing before adding the rocket. Parmesan varies in saltiness, and lemons vary in acidity, so adjust the lemon, olive oil or black pepper to suit your taste.
- Dress the rocket before adding the toppings. Tossing the rocket directly through the parmesan dressing ensures every leaf is coated, while adding the grapes and walnuts afterwards keeps them from getting weighed down.
How to Serve This Rocket and Grape Salad
This salad was inspired by the simple rocket and parmesan salads served alongside pizza, so that’s an obvious place to start.
It’s also a good side for pasta, fish or grilled chicken, particularly when the main dish is richer and needs something fresh and sharp alongside it.
I like it as part of a bigger spread too, alongside crusty bread, roasted vegetables, baked pasta or a few simple antipasti.
Because the rocket is dressed with lemon juice, it’s best served straight away. If you’re preparing it for a meal, toast the walnuts, cut the grapes and make the dressing ahead of time, then toss everything together just before serving.
Rocket and Grape Salad with Parmesan Recipe FAQs
Is rocket the same as arugula?
Yes. Rocket and arugula are the same leafy green. Rocket is the name commonly used in Australia and the UK.
Can I use different grapes?
Yes. Red, black or purple seedless grapes all work well. Choose grapes that are ripe and sweet but still firm enough to hold their shape when cut. I wouldn’t use green grapes because they tend to be more tart, which can make the finished salad quite sharp alongside the lemon and parmesan.
Can I use baby spinach instead of rocket?
Yes, although the flavour will be milder. Rocket’s peppery bitterness is an important part of the balance with the sweet grapes and rich parmesan. A mix of baby spinach and rocket would work well though if that’s all you can find.
What can I use instead of parmesan?
A hard, salty cheese such as grana padano, asiago or pecorino romano can work. Pecorino is saltier and sharper, so you may want to use a little less.
Can I make this salad ahead of time?
You can prepare the individual components ahead, but don’t dress the rocket until you’re ready to serve. The lemon juice will soften the leaves if they sit in the dressing for too long.
The combination of sweet grapes, peppery rocket and salty parmesan is what makes this salad work. Add toasted walnuts for crunch and a lemony dressing with parmesan mixed right through it, and a familiar pizza-shop salad becomes something I’d happily make for the table at home.
🧁 If you make this Rocket and Grape Salad with Parmesan, I’d love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see what you’re cooking, and if you’d like more recipes like this, the newsletter is where I share them first.
Rocket and Grape Salad with Parmesan Recipe
Rocket and Grape Salad with Parmesan
Ingredients
- 2 tablespoons walnuts
- 250 g seedless red grapes
- 4 tablespoons extra virgin olive oil
- Zest from 1 lemon
- 1 ½ tablespoons lemon juice
- 2 tablespoons parmesan, finely grated
- ¼ teaspoon black pepper
- 100 g rocket
- Extra parmesan, shaved, to serve
Instructions
- Toast the walnuts in a dry frying pan over medium-low heat for 5-7 minutes, stirring occasionally, until fragrant and lightly golden. Set aside to cool, then roughly chop.2 tablespoons walnuts
- Pick the grapes and slice half of them in half lengthways, and the rest in half crosswise so you have a mixture of sizes and shapes. Set aside.250 g seedless red grapes
- Make the dressing directly in a large serving bowl by whisking together the olive oil, lemon zest and juice, finely grated parmesan and black pepper. Whisk until the parmesan is evenly dispersed throughout the dressing.4 tablespoons extra virgin olive oil, Zest from 1 lemon, 1 ½ tablespoons lemon juice, 2 tablespoons parmesan, ¼ teaspoon black pepper
- Add the rocket and gently toss until lightly coated in the dressing.100 g rocket
- Add the grapes and chopped walnuts and toss gently to combine.
- Top with extra shaved parmesan and serve immediately.Extra parmesan
