Radish And Feta Salad Recipes

HERB AND RADISH SALAD WITH FETA AND WALNUTS

Steps:

• Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
• Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
• In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
• Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
• Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.

ROASTED RADISH AND FETA SALAD

Steps:

• Preheat the oven to 400°F.
• Assemble the salad: Once the radishes are cooked, allow them to cool for a few minutes before assembling the salad. (At this point, the radishes can also be cooled completely and refrigerated for up to 5 days.) Combine the roasted radishes and crumbled feta in a salad bowl, and toss with a tablespoon or two of the vinaigrette. Taste and toss with additional dressing as needed. Scatter the herbs over the salad and toss to combine. If your radishes are still warm, the herbs will wilt; this is fine. Serve warm or at room temperature. Leftovers will keep for a few days in the fridge.

RADISH & FETA SALAD

Steps:

• Combine radishes, cucumbers, cheese and nuts in large bowl.
• Add 1/4 cup dressing; mix lightly.
• Toss herbs with lemon zest and remaining dressing; spoon over salad.

RADISH AND FETA SALAD

Steps:

• Combine radishes, feta, olives and chopped scallions or fresh mint. Dress with lemon vinaigrette and marinate for at least 30 minutes.

FARRO SALAD WITH RADISHES, ARUGULA AND FETA

Steps:

• Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well.
• Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper.

CUCUMBER, OLIVE, RADISH AND FETA SALAD

Steps:

• Combine cucumber, radishes, olives and arugula in a medium bowl.
• Add olive oil and lemon juice.
• Season with salt and pepper.
• Mix in cheese.