Cucumber and Radish Salad with Herbs, Walnuts, and Feta Cheese
This recipe is a refreshing play on the traditional mixed herb platter often served in Persian restaurants. Instead of serving whole herbs alongside raw vegetables and cheese, this version brings everything together in one bowl. Crisp cucumber and peppery radish form the base, complemented by fresh dill and mint. Crumbled feta adds a salty, creamy element, while toasted walnuts introduce texture and richness. A simple lemon-olive oil vinaigrette ties the flavours together. It’s quick to prepare, light, and full of bold, clean flavours typical of Persian mezze.
Ingredients Used For Cucumber and Radish Salad with Herbs, Walnuts, and Feta Cheese
Salad:
Cucumber: Adds hydration, mild crunch, and freshness. Ideal for salads due to its clean, neutral flavour.
Radish: Brings peppery sharpness and crisp texture. Balances the soft cheese and richness of the dressing.
Feta Cheese: Contributes saltiness and creaminess. Its briny flavour contrasts well with the vegetables.
Walnuts: Add earthy flavour and a crunchy texture. Also provide healthy fats.
Dill Leaves: Fresh and slightly tangy; enhances the Mediterranean character of the salad.
Mint Leaves: Adds brightness and aroma, balancing the richness of the feta and olive oil.
Vinaigrette Dressing:
Olive Oil: Acts as the fat component, coating vegetables and carrying flavour.
Lemon Juice: Provides acidity, balances the oil, and brightens the dish.
Salt & Black Pepper: Essential for seasoning and enhancing all other flavours.
Alternative Ingredients
Cucumber: Persian or English cucumbers work best, but zucchini or kohlrabi can be used for variation.
Radish: Substitute with daikon radish, watermelon radish, or thinly sliced fennel.
Feta Cheese: Goat cheese or ricotta can be used. For dairy-free, try crumbled tofu or skip entirely.
Walnuts: Use almonds, pistachios, or sunflower seeds as alternatives.
Dill & Mint: Replace with parsley, cilantro, or tarragon depending on preference and availability.
Lemon Juice: Can substitute with white wine vinegar or apple cider vinegar if needed.
Preparation Tips Cucumber and Radish Salad with Herbs, Walnuts, and Feta Cheese
- Slice vegetables evenly using a sharp knife or mandoline for consistent texture.
- Pat cucumbers dry before tossing if they release a lot of moisture.
- Toast the walnuts briefly in a dry pan for more flavour.
- Make the vinaigrette just before serving to maintain its emulsified consistency.
Serving Tips Cucumber and Radish Salad with Herbs, Walnuts, and Feta Cheese
- Serve chilled or at room temperature.
- Pairs well with grilled meats, falafel, or grain-based mains like bulgur or couscous.
- Can be plated on a bed of greens to bulk it up or topped with extra feta and herbs for presentation.
Storage Tips
- Best eaten fresh within a few hours of dressing.
- If prepping ahead, keep dressing separate and combine just before serving.
- Store leftovers in an airtight container for up to 1 day. The vegetables may release water over time, so drain off excess liquid before serving again.
Cucumber and Radish Salad with Herbs, Walnuts, and Feta Cheese
Ingredients
- 6 – 8 cucumbers
- 12 – 15 medium-sized radishes
- 150g feta cheese, crumbled
- ⅓ cup walnuts, roughly chopped
- handful of dill leaves
- handful of mint leaves
Vinaigrette Dressing
- ⅓ cup olive oil
- ⅓ cup freshly squeezed lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until emulsified and well combined.
- Using a sharp knife or mandoline, slice the radishes and cucumbers into thin coins, about 1/8-inch thick. Trim and discard the ends. Place the slices in a medium bowl.
- Add dill, chopped mint, walnuts, and crumbled feta to the bowl with the vegetables.
- Pour the vinaigrette over the salad and toss gently to combine.
- Serve immediately, chilled or at room temperature.
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