27 minutes
A fresh and vibrant salad combining crisp radishes, cucumbers, toasted walnuts, crumbled feta, and a variety of herbs with a zesty lemon vinaigrette.
Walnuts, toasted
cups
Radishes, thinly sliced
0 oz
Persian cucumbers, thinly sliced
0 oz
Feta Cheese, crumbled
0 oz
Lemon Juice, freshly squeezed
tablespoons
Olive Oil, extra virgin
tablespoons
to taste
Black Pepper, freshly ground
to taste
Chives, chopped
tablespoons
Cilantro, leaves picked
tablespoons
Dill, leaves picked
tablespoons
Mint, leaves picked
tablespoons
Tarragon, leaves picked
tablespoons
1. Toast Walnuts
Preheat your oven to 350 degrees and lay out a cup of walnuts on a baking sheet. Toast them for about 10 to 12 minutes until fragrant and golden.
2. Prepare Radishes and Cucumbers
Using a sharp knife or mandoline, thinly slice the radishes and Persian cucumbers.
3. Make Vinaigrette
Whisk together lemon juice, olive oil, and a pinch of salt and pepper until emulsified.
4. Dress Vegetables and Walnuts
In a medium bowl, combine the radishes, cucumbers, and toasted walnuts. Season with salt and dress with 3 to 4 tablespoons of vinaigrette.
5. Add Feta
Gently toss the crumbled feta into the salad.
6. Dress Herbs
In a separate bowl, combine the chives, cilantro, dill, mint, and tarragon leaves with a touch of salt and a light drizzle of vinaigrette.
7. Assemble the Salad
On a serving platter, arrange the dressed radishes, cucumbers, walnuts, and feta, and then scatter the dressed herbs over the top.
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