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Author Notes: The dish I have to share with you today is like a really good song that’s stuck in my head and I need to share it. It’s a simple salad, really. Nothing special. But it just works so well: Thin discs of crisp, peppery radish, tossed with crumbles of soft, salty feta cheese, married by a healthy slap of tangy red wine vinegar and speckled with green onion. I’m not talking about fancy Easter egg or watermelon radishes; just your Plain Jane radish, the kind that works well in the early days of spring.
This is one of those salads that you’ll make over and over and won’t need to measure it, but I tried to get rough numbers tonight when I made it so I could share it with you. A mandolin, although fun and exciting, is not necessary for this. All you need is a good, sharp knife and cutting board. - CheapBeets
Serves 4 as a side salad
- 1 bunch radishes, sliced thin
- 1/4 cup feta, crumbled
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 green onion, chopped into thin slices
- Toss everything together in a bowl. Because I love things puckery, and I know many don’t, my advice is to start with 2 Tablespoons of vinegar, give it a taste, and add more if you think it’s necessary. As a side, this salad serves 4, although I’ve taken to eating it as a main dish.
- This recipe was entered in the contest for Your Best Radishes or Turnips
- This recipe was entered in the contest for Your Best Dish in the Raw
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