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Radish Salad Recipe

Crisp Radish Salad Recipe for a Zesty Spring Refresh

This Radish Salad Recipe combines fresh radishes, red onions, and feta in a tangy lemon vinaigrette, making for a refreshing side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8-10 pieces Radishes Crisp texture and peppery flavor; substitute cucumbers for a milder taste.
  • 0.5 medium Red Onion Adds sweetness and color; can be replaced with green onions for a milder bite.
  • 2 tablespoons Fresh Dill Provides a herby flavor profile; mint is a lovely fresh alternative.
  • 3-4 ounces Feta Cheese Creamy and tangy, it enriches the salad; use block feta for better texture or swap with goat cheese.
For the Vinaigrette
  • 3 tablespoons Lemon Juice Adds acidity and brightness; freshly squeezed juice is best for flavor.
  • 2 tablespoons Red Wine Vinegar Enhances tanginess; substitute with apple cider vinegar if needed.
  • 1 clove Garlic Infuses the vinaigrette with savory notes; freshly minced is ideal for potency.
  • 1 teaspoon Dijon Mustard Helps emulsify the dressing and adds depth; optional if you prefer a milder taste.
  • 5 tablespoons Extra Virgin Olive Oil Provides richness and smoothness; avocado or sunflower oil can substitute.
  • to taste Salt and Pepper Essential for seasoning; freshly cracked pepper elevates the flavor.

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine 3 tablespoons of freshly squeezed lemon juice, 2 tablespoons of red wine vinegar, 1 clove of minced garlic, and 1 teaspoon of Dijon mustard. Whisk these ingredients together until well blended.
  2. While continuously whisking, gradually drizzle in 5 tablespoons of extra virgin olive oil until the vinaigrette thickens slightly and emulsifies.
  3. Slice 8-10 radishes thinly and finely chop half a red onion. In a large mixing bowl, combine the sliced radishes, red onions, and 2 tablespoons of freshly chopped dill.
  4. Pour the prepared vinaigrette over the vegetable mixture in the large bowl. Gently toss the salad with a large spoon for about 1-2 minutes.
  5. Crumble 3-4 ounces of block feta cheese on top of the tossed salad. Using a spatula, gently fold the feta into the salad.
  6. If serving immediately, transfer the salad to a serving dish and enjoy its colorful presentation.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 8gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 30mgCalcium: 80mgIron: 1mg

Notes

Store radishes and vinaigrette separately until ready to serve for maximum freshness and crunchiness in your salad.

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