JOIN! 12 Weeks for $1

Arugula Salad with Roasted Grapes

4 Servings

45 minutes 15 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This simple salad recreates a dish we had in Shaffa Bar, Shira Petel’s restaurant in Tel Aviv. It’s a perfect fusion of sweet, sharp and peppery flavors. We prefer black grapes because they take on a lovely hue when roasted (broiled, really) and lend that color to the thinly sliced onion during their brief marination in vinegar. Look for mature arugula sold in bunches instead of packaged baby arugula; bunched arugula requires a little more prep but its more assertive flavor is a better match for the sweetness of the grapes.




Don’t overcrush the roasted grapes. Crush them with only enough force break the skins and release the juices; the grapes should still retain their shape. When transferring the crushed grapes from the baking sheet to the bowl, don’t add their juices, as they dilute the dressing.

45 minutes

15 minutes active


  • 2

    cups seedless black or red grapes (see note)

  • 1

    teaspoon plus 1 tablespoon extra-virgin olive oil, divided


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Katie L.
May 14, 2023
For the arugula lovers
Arugula is my favorite green, so I seek out different recipes for it. I normally don't really care for salads with fruit in it, but this is so simple and yummy and really highlights the flavor of arugula. Love it.
Jennifer B.

just ok, kinda soupy the next day, so it all has to be eaten asap.