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Herb and Radish Salad with Feta and Walnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 78 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This refreshing Herb and Radish Salad combines peppery radishes with vibrant fresh herbs, crunchy toasted walnuts, and tangy feta cheese, all tossed in a light lemon-olive oil vinaigrette. Quick and easy to prepare, it’s a perfect nutritious side dish or light lunch bursting with bright flavors and satisfying textures.

Ingredients

Salad Ingredients

  • 1 bunch radishes, thinly sliced
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh dill fronds
  • 1/3 cup walnuts, toasted and chopped
  • 1/3 cup crumbled feta cheese

Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Instructions

  1. Combine herbs and radishes: In a large bowl, combine the thinly sliced radishes, fresh parsley, mint, and dill. Toss gently to mix all the ingredients evenly without bruising the herbs.
  2. Add walnuts and feta: Incorporate the toasted and chopped walnuts along with the crumbled feta cheese into the herb and radish mixture, distributing them evenly for texture and flavor.
  3. Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), salt, and pepper until the dressing is emulsified and well combined.
  4. Toss the salad: Pour the vinaigrette over the salad and gently toss everything together so that each bite is coated with the dressing, enhancing the freshness and flavor.
  5. Serve and garnish: Serve the salad immediately, optionally garnished with additional walnuts or fresh herbs to enhance presentation and texture.

Notes

  • For an extra layer of flavor, try adding thinly sliced scallions or a pinch of red pepper flakes to the vinaigrette.
  • Walnuts can be lightly toasted in a dry skillet over medium heat for 3-5 minutes to enhance their nuttiness.
  • This salad is best served fresh but can be stored in the refrigerator for up to a day without the dressing; toss just before serving.
  • To make this salad vegan, substitute the feta cheese with a plant-based cheese alternative or omit it entirely.

Find it online: https://slsrecipes.com/herb-and-radish-salad-with-feta-and-walnuts-recipe-2/