Just like its name, this salad is herby, crunchy and bright, and it can accompany any main dish or be a star all on its own!
Herb, Radish and Cucumber Crunch Salad with Za’atar Dressing
Ingredients
Herb and Radish Crunch Salad
- 1 bunch radishes, washed, ends removed
- 3 Persian cucumbers, washed, ends removed
- ½ cup mint leaves, stems removed
- ½ cup Italian flat leaf parsley, stems removed
- ⅓ cup chives, chopped
- ½ cup cilantro, stems removed
- ¾ cup dill, stems removed
- ½ cup raw walnuts, roughly chopped
- ½ cup French feta cheese, crumbled
Za'atar Dressing
- 1 lemon, juiced
- ½ cup extra virgin olive oil
- 1 tsp za'atar
- salt and pepper, to taste
Instructions
- Prep the herbs by washing them well and removing the stems. Shake off the excess water and set on kitchen towels to dry fully.
- In a medium bowl, whisk together the lemon juice, olive oil, za'atar, salt and pepper to make the dressing, tasting and adjusting with more olive oil, lemon juice or salt as needed. Set aside.
- Slice the radishes and cucumbers thinly and place in a large bowl. Finely chop the chives and add them to the bowl, then add the mint, parsley, cilantro and dill, reserving a small bit of each herb to use as garnish. Add the walnuts and feta.
- Pour either half or all of the dressing over the salad, depending on how heavily dressed you like your salads, and toss to combine. Transfer to a serving dish and top with reserved herbs. Serve immediately.
