Best Radish And Feta Salad Recipes

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HERB AND RADISH SALAD WITH FETA AND WALNUTS



Herb and Radish Salad With Feta and Walnuts image

This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.

Provided by Samin Nosrat

Categories     dinner, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup walnuts
2 bunches small radishes, trimmed (about 15 radishes)
3 Persian cucumbers, ends trimmed
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
Salt and ground black pepper
3 ounces sheep's milk feta cheese, crumbled (preferably French feta)
1/2 cup chives cut into 1-inch pieces (about 1 bunch)
1 cup loosely packed cilantro leaves and tender stems (about 1 bunch)
1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
1/2 cup loosely packed mint leaves (about 1 small bunch)
2 sprigs tarragon, leaves stripped

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.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 2 grams

CUCUMBER DILL SALAD WITH RADISH AND FETA



Cucumber Dill Salad With Radish and Feta image

It's best to eat this within 1 hour of making it. It is very refreshing. If you want to take to a picnic, keep the items separate and toss together just before serving.

Provided by Krsi Sue

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 cucumbers, seeded, thinly sliced
4 large radishes, thinly sliced
2 tablespoons lemon juice
1 1/2 cups feta cheese
2 tablespoons white wine vinegar
1 tablespoon fresh dill, finely chopped
1/2 teaspoon sugar
1 garlic clove, finely chopped
1/4 cup olive oil, plus
1 tablespoon olive oil
salt and pepper, to taste

Steps:

  • Mix cucumber, radishes and cheese together.
  • Whisk together lemon juice, vinegar, dill, sugar, and garlic in a bowl until sugar has dissolved.
  • Whisk in the oil in a slow steady stream until emulsified.
  • Add viniagrette to cucumbers and toss well.
  • Add salt and pepper to taste.

FETA, CUCUMBER, AND RADISH SALAD



FETA, CUCUMBER, AND RADISH SALAD image

Categories     Salad     Vegetable     Side

Yield 4 (1.5-cup) servings

Number Of Ingredients 8

2 Medium cucumbers, peeled, seeded, and sliced
1.5 cups halved and thinly sliced radishes
1/4 cup fresh mint leaves, thinly sliced (optional)
2 tbsp minced red onion
2 tbsp extra-virgin olive oil
2 tsp red wine vinegar
5 oz reduced-fat feta cheese, crumbled (1 cup)
Salt and freshly ground black pepper

Steps:

  • Combine cucumber, radishes, mint (if using), onion, oil, and vinegar in a large mixing bowl. Gently toss in feta, season to taste with salt and pepper, and serve.

CUCUMBER, OLIVE, RADISH AND FETA SALAD



Cucumber, Olive, Radish and Feta Salad image

Make and share this Cucumber, Olive, Radish and Feta Salad recipe from Food.com.

Provided by susie cooks

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 English cucumber, sliced in 1/2 pieces
1 bunch radish, quartered
1/2 cup kalamata olive
1 bunch arugula, chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/3 lb feta cheese, cubed

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.

CHICKEN BREAST WITH FETA, CELERY AND RADISH SALAD



Chicken Breast with Feta, Celery and Radish Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, plus more for drizzling
4 boneless skinless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
1 romaine lettuce heart, torn into bite-size pieces (about 4 cups)
2 ribs celery, thinly sliced
6 radishes, quartered
3 ounces fresh feta, crumbled
1 lemon, quartered

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving.
  • Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.

Nutrition Facts : Calories 450, Fat 17 grams, SaturatedFat 5 grams, Fiber 1 grams, Protein 43 grams

RADISH AND FETA SALAD



Radish and Feta Salad image

Make and share this Radish and Feta Salad recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 5

4 cups radishes, thinly sliced
1/2 lb crumbled feta cheese
sliced black olives
chopped scallions or of fresh mint
lemon vinaigrette

Steps:

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

Nutrition Facts : Calories 338, Fat 24.5, SaturatedFat 17.1, Cholesterol 101.4, Sodium 1362.2, Carbohydrate 12.6, Fiber 3.7, Sugar 9, Protein 17.8

RADISH, FETA AND WALNUT SALAD



Radish, Feta and Walnut Salad image

A great way to serve radishes, you can use white daikon or the red variety for this salad (the red is prettier). The fresh herbs and salty feta combine well with the slightly bitter radishes. From the Florida Sun Sentinel. For a splurge, try walnut oil.

Provided by Chef Kate

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

8 radishes, sliced thinly
1/2 cup mint, fresh, leaves
1/4 cup tarragon, fresh, leaves
1/2 cup fresh basil, leaves
1/4 cup walnuts, chopped
1/2 cup feta cheese, crumbled
1 tablespoon extra virgin olive oil
2 tablespoons raspberry vinegar

Steps:

  • Toss all ingredients together and serve immediately.

Nutrition Facts : Calories 149.5, Fat 12.6, SaturatedFat 3.8, Cholesterol 16.7, Sodium 219.6, Carbohydrate 5.7, Fiber 2, Sugar 1.2, Protein 5.5

HERB AND RADISH SALAD WITH FETA AND WALNUTS



Herb and Radish Salad with Feta and Walnuts image

Categories     Vegetable

Number Of Ingredients 12

1 cup walnuts
2 bunches small radishes, trimmed
3 pieces Persian cucumbers, ends trimmed
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
2 pinches salt and pepper
3 ounces sheep's feta cheese, crumbled (preferable French feta)
1/2 cup chives cut into 1 inch pieces
1 cup loosely packed cilantro leaves and tender stems
1 cup loosely packed dill fronds, stems removed
1/2 cup loosely packed mint leaves
2 sprigs tarragon, leaves stripped

Steps:

  • Heat oven to 350. Spread walnuts in a single layer on a baking sheet and toast for 10-12 min. 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 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 3-4 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.
  • 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.

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