Radish And Feta Salad Recipes

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ROASTED RADISH AND FETA SALAD



Roasted Radish and Feta Salad image

Have you ever roasted radishes? Their flavor transforms in the heat of the oven, turning juicy and sweet. Toss them with a vinaigrette and feta for a tasty salad.

Provided by Garrett McCord

Categories     Salad     Side Dish     Quick and Easy

Time 35m

Yield 6

Number Of Ingredients 16

For the salad:
2 pounds radishes
1 1/2 tablespoons olive oil
Pinch Kosher salt
Freshly cracked pepper
3 ounces feta, crumbled
2 tablespoons chopped fresh tarragon
1/3 cup chopped fresh parsley
For the Lemon Vinaigrette:
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup olive oil
2 tablespoons Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon honey

Steps:

  • Preheat the oven to 400°F.
  • Assemble the salad: Once the radishes are cooked, allow them to cool for a few minutes before assembling the salad. (At this point, the radishes can also be cooled completely and refrigerated for up to 5 days.) Combine the roasted radishes and crumbled feta in a salad bowl, and toss with a tablespoon or two of the vinaigrette. Taste and toss with additional dressing as needed. Scatter the herbs over the salad and toss to combine. If your radishes are still warm, the herbs will wilt; this is fine. Serve warm or at room temperature. Leftovers will keep for a few days in the fridge.

Nutrition Facts : Calories 270 kcal, Carbohydrate 10 g, Cholesterol 13 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, Sodium 395 mg, Sugar 7 g, Fat 25 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

RADISH & FETA SALAD



Radish & Feta Salad image

Add a little oomph to your salad repertoire with our Radish & Feta Salad recipe. The spicy tang of radish and the creamy zip of feta combine for a delish, challenging flavor profile. Try Grilled Chicken Tabbouleh Salad for mealtime today.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 8

10 radishes, thinly sliced (about 2 cups)
1 English cucumber, thinly sliced
1 tub (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/3 cup walnut halves, chopped
1/3 cup KRAFT Greek Vinaigrette Dressing, divided
1/2 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh dill, coarsely chopped
2 tsp. lemon zest

Steps:

  • Combine radishes, cucumbers, cheese and nuts in large bowl.
  • Add 1/4 cup dressing; mix lightly.
  • Toss herbs with lemon zest and remaining dressing; spoon over salad.

Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

FARRO SALAD WITH RADISHES, ARUGULA AND FETA



Farro Salad with Radishes, Arugula and Feta image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
1 1/2 cups semi-pearled farro, rinsed
1/4 cup extra-virgin olive oil
Pinch red pepper flakes
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/4 cup chopped fresh Italian parsley
6 radishes, cut into wedges (quarters if small, eighths if large)
1/2 English cucumber, diced
Juice of 1 lemon
2 cups baby arugula
3/4 cup crumbled feta (about 4 ounces)
Freshly ground black pepper

Steps:

  • Bring a large saucepan of salted water to a boil. Add the farro to the boiling water and cook until tender, about 20 minutes. (If cooking whole-grain farro it will take 30 minutes.) Drain well.
  • Add the olive oil and red pepper flakes to a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumbers and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm and combine with the salad. Top with the feta and season the salad with salt and pepper.

FARRO SALAD WITH RADISHES, ARUGULA AND FETA



Farro Salad with Radishes, Arugula and Feta image

"Radishes are so versatile: They add great color, flavor and texture to a dish," says Nancy.

Provided by Nancy Fuller

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
1 1/2 cups semi-pearled farro, rinsed
1/4 cup extra-virgin olive oil
Pinch of red pepper flakes
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
6 radishes, cut into quarters if small, eighths if large
1/2 English cucumber, diced
Juice of 1 lemon
2 cups baby arugula
3/4 cup crumbled feta cheese (about 4 ounces)
Freshly ground pepper

Steps:

  • Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well.
  • Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper.

CREAMY CUCUMBER, RADISH, AND TOMATO SALAD



Creamy Cucumber, Radish, and Tomato Salad image

Creamy cucumber, radish, and tomato salad. Garnish with a little extra dill.

Provided by Mindy Harwood

Categories     Tomato Salad

Time 20m

Yield 4

Number Of Ingredients 11

½ cup mayonnaise
½ cup crumbled feta cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
1 bunch radishes, diced
1 pint cherry tomatoes, quartered
1 large English cucumber, diced
¼ medium red onion, chopped

Steps:

  • Combine mayonnaise, feta, chives, dill, lemon juice, salt, and pepper in a large bowl. Add radishes, tomatoes, cucumber, and onion and toss together.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 8.9 g, Cholesterol 11.7 mg, Fat 22.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 362.5 mg, Sugar 2.2 g

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.

PEA SALAD WITH RADISHES AND FETA CHEESE



Pea Salad with Radishes and Feta Cheese image

Provided by Molly Stevens

Categories     Cheese     Dairy     Herb     Vegetable     Side     Vegetarian     Feta     Pea     Radish     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts* (optional)
*Available at natural foods stores and Asian markets.

Steps:

  • Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
  • Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

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

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

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