Cucumber Radish Salad

Name: Cucumber Radish Salad
Total time: 25 min
Yield: 4 - 6 serving(s)
Ingredients: 1 1/2 tbsp. white wine vinegar; 1 tbsp. olive oil; 1 medium watermelon radish, peeled; 1 bunch red radishes, stemmed; 1 bunch Easter Egg radishes, stemmed; 3 Persian cucumbers, sliced 1/8 inch thick on bias; Kosher salt; 1/4 c. flat-leaf parsley leaves, chopped; 1/4 c. small basil leaves; 2 oz. feta, sliced

Tap into spring’s bounty to round out your feast.

By Tina MartinezPublished: Feb 27, 2023

Be the first to review!

Jump to recipe

Mike Garten

Yields:

4 - 6 serving(s)

Total Time:

25 mins

Cal/Serv:

Preparing radish in a variety of ways—halving, quartering, thinly slicing—is an easy way to make this colorful spring salad both aesthetically and texturally interesting. Sliced feta and white wine vinegar add just the right amount of punch to round out the veggies.

Advertisement - Continue Reading Below

Ingredients

1 1/2 Tbsp. white wine vinegar
1 Tbsp. olive oil
1 medium watermelon radish, peeled
1 bunch red radishes, stemmed
1 bunch Easter Egg radishes, stemmed
3 Persian cucumbers, sliced 1/8 inch thick on bias
Kosher salt
1/4 cup flat-leaf parsley leaves, chopped
1/4 cup small basil leaves
2 oz. feta, sliced

Directions

1. Step 1In large bowl, whisk together vinegar and oil.
2. Step 2Halve watermelon radish and slice 1/8 inch thick, then quarter each slice. Halve small radishes; of remainder, quarter some and thinly slice some.
3. Step 3Add radishes to dressing along with cucumbers and 3/4 teaspoon salt; toss to combine. Fold in herbs and top with feta.

NUTRITIONAL INFORMATION (per serving): About 70 calories, 5 g fat (2 g saturated), 2 g protein, 414 mg sodium, 4 g carbohydrate, 1 g fiber

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below