Begin by rinsing about 1 ½ cups of fresh red radishes under cold water to remove any dirt. Trim off the tops and roots, then finely cube the radishes.

Rinse a handful of flat-leaf parsley and pat it dry. Finely chop the leaves and sprinkle over the cubed radishes.

Halve a fresh lemon and squeeze the juice directly over the radish and parsley mixture, ensuring no seeds are included.

Sprinkle kosher salt and black pepper over the mixture and gently toss with a large spoon to combine.

Drizzle extra virgin olive oil over the salad and toss once more to coat the radishes and parsley.

Taste your salad and adjust the seasoning as needed before serving.