Herb and Radish Salad with Feta and Walnuts Recipe
If you’re searching for a salad that’s as refreshing as it is stunning, look no further than this Herb and Radish Salad with Feta and Walnuts. It’s a crunchy, zesty, herb-packed creation that’s perfect as a vibrant side or a light lunch. Every bite delivers a beautiful interplay of fresh herbs, peppery radishes, creamy feta, and toasty walnuts—dressed in a bright, lemony vinaigrette that brings all the flavors together with irresistible Mediterranean flair.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of the Herb and Radish Salad with Feta and Walnuts lies in the quality and simplicity of its ingredients. Every element is thoughtfully chosen for the burst of taste, texture, and color it brings to the bowl—you’ll be amazed at what happens when these fresh basics come together.
- Radishes: Their peppery crunch is the star of the show—slice them nice and thin for maximum crispness and color.
- Fresh parsley leaves: Add a vibrant green freshness and a gentle, slightly grassy flavor that plays well with all the other herbs.
- Fresh mint leaves: These little leaves brighten every bite—tear them gently to release their cool, sweet aroma.
- Fresh dill fronds: That distinct, feathery frill brings a faint anise note and elevates the salad with unmistakable Mediterranean character.
- Feta cheese: Crumbled feta introduces creamy, briny contrast that makes each forkful more exciting.
- Chopped toasted walnuts: Toasting brings out their nuttiness, transforming them into crunchy, golden gems that complement the salad’s zing.
- Olive oil: Choose a good-quality extra-virgin olive oil for a fruity, peppery finish in the dressing.
- Lemon juice: Freshly squeezed is best—the acidity brightens the herbs and balances the feta.
- Honey: Just a whisper to balance the radish’s bite and the lemon’s tang; don’t skip it!
- Salt and black pepper: Simple seasoning, but essential for making all the flavors pop exactly as they should.
How to Make Herb and Radish Salad with Feta and Walnuts
Step 1: Slice and Prep Your Radishes and Herbs
Begin by trimming and thinly slicing the radishes—if you have a mandoline, this is their time to shine for those gorgeous, translucent slices. Next, pluck the parsley, mint, and dill leaves from their stems (no tough bits!) and give them a quick rinse and spin dry so nothing weighs down your salad.
Step 2: Assemble the Greens
In your largest mixing bowl, toss in the sliced radishes, whole parsley leaves, torn mint, and delicate dill fronds. Use your hands to mix—no salad tongs required here. Gently tossing by hand helps evenly distribute the herbs without bruising them.
Step 3: Mix the Bright Vinaigrette
In a small bowl or measuring jug, whisk together the olive oil, lemon juice, honey, salt, and black pepper until the mixture is silky and slightly thickened. Let that sharp, sweet, and tangy aroma wake up your senses—it’s the dressing that’s going to make the Herb and Radish Salad with Feta and Walnuts pop.
Step 4: Dress and Toss
Drizzle the vinaigrette all over your herby radish mixture and give everything a gentle toss. You want the dressing to coat every leaf and slice but not drown them—light and even is key. Taste and adjust with a little more salt, pepper, or lemon juice if needed.
Step 5: Finish with Feta and Walnuts
Now for the final touch: sprinkle the crumbled feta and toasted walnut pieces right on top. Give the salad one last gentle toss so you see pops of white and gold throughout. Serve immediately, and watch friends flock to the table.
How to Serve Herb and Radish Salad with Feta and Walnuts
Garnishes
Feel free to top your Herb and Radish Salad with Feta and Walnuts with a little extra sprinkle of feta or a handful of microgreens for a special finish. A tiny grating of lemon zest also adds both flavor and a beautiful flash of color.
Side Dishes
This salad is a knockout next to anything grilled—think lemony chicken skewers or a piece of simply seared salmon. For a vegetarian meal, try serving it with fluffy couscous, warm pita, or a platter of roasted seasonal vegetables to round out the spread.
Creative Ways to Present
For parties, pile the Herb and Radish Salad with Feta and Walnuts on a large platter, allowing the herbs and radishes to spill over for a stunning centerpiece. You can also serve in individual glass jars or cups for a picnic or packed lunch—the colors layered up look just gorgeous!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. The herbs and radishes will stay fairly crisp, and the flavors deepen as they mingle in the vinaigrette. Just give the salad a gentle toss before serving again to revive everything.
Freezing
Unfortunately, freezing is not recommended for this fresh salad. The tender herbs and radishes lose their fantastic crunch and bright flavor, so it’s best to enjoy Herb and Radish Salad with Feta and Walnuts fresh from the bowl.
Reheating
This salad really shines cold or at room temperature, so there’s no need to reheat. If you made it ahead and it’s chilled through, let it sit out for about 10–15 minutes before serving to let the flavors blossom.
FAQs
Can I make the salad ahead of time without it getting soggy?
Absolutely! You can prep all the ingredients and keep them separate, then combine everything (and toss with the vinaigrette) right before serving. This keeps the radishes crunchy and the herbs perky for peak freshness.
What other nuts can I use instead of walnuts?
If you’re out of walnuts or just want to switch things up, try toasted almonds or pistachios for a different kind of crunch. Both pair beautifully with the other flavors in the Herb and Radish Salad with Feta and Walnuts.
Is there a vegan version of this salad?
Yes! Simply swap out the feta for a plant-based feta alternative or a scatter of marinated tofu cubes, and use maple syrup in place of honey if needed. The core flavors and textures will still shine.
What’s the best way to slice radishes for this salad?
If you have a mandoline, use it for super-thin, even slices that soak up the vinaigrette perfectly. Otherwise, a sharp chef’s knife and a steady hand will get you delicious results!
Can I add more vegetables to make it a main dish?
Certainly! Layer in sliced cucumber, baby spinach, or even cooked quinoa to increase the salad’s heartiness. The core of the Herb and Radish Salad with Feta and Walnuts adapts easily to whatever you have on hand.
Final Thoughts
Fresh, colorful, and endlessly adaptable, this Herb and Radish Salad with Feta and Walnuts has become one of my go-to dishes for any occasion. I hope you’ll give it a try and make it your own—it’s the kind of salad that just makes you feel good. Happy crunching!
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Herb and Radish Salad with Feta and Walnuts Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Herb and Radish Salad with Feta and Walnuts is a refreshing and flavorful dish that makes a perfect side for any meal. The combination of fresh herbs, crunchy radishes, creamy feta cheese, and toasty walnuts creates a deliciously balanced salad that is sure to impress.
Ingredients
Salad:
- 1 bunch radishes, thinly sliced
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh mint leaves
- 1/4 cup fresh dill fronds
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped toasted walnuts
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- In a large bowl, combine sliced radishes, parsley, mint, and dill. Mix well.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Drizzle over the salad.
- Add crumbled feta and toasted walnuts to the salad. Toss gently to combine.
- Serve immediately as a fresh and vibrant side dish.
Notes
- For added texture, use a mandoline to get ultra-thin radish slices.
- This salad pairs beautifully with grilled chicken or fish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
