Radish and Feta Salad with Toasted Seeds & Sumac
Radishes can be a little confounding. On the one hand, they are the obvious choice: colorful and cool, with a satisfying crunch. But when we’re over snacking on them, then what? They’ve never quite become a star in our common culinary firmament, remaining lost in a sea of lettuce or relegated to the crudite platter. Can they shine on their own? We believe they can, like the brightest diamond. Here’s a recipe to make a believer out of you: radishes’ peppery, cool bite offset with tangy feta, tart yogurt and lemony sumac (pick some up at a well-stocked grocery, at your local middle Eastern specialty story, or order it here – you’ll soon be sprinkling the brick red, citrusy powder on absolutely everything), a drizzle of grassy olive oil and the toasty complexity of your own special blend of seeds, with the brightness of mint and spring onions to finish it off.
Total Time: 20 minutes
- 1/4 c mixed seeds (we used coriander, sesame, sunflower, pumpkin, poppy, hemp)
- 1 spring onion or green leek
- 2 bunches radishes, trimmed and quartered
- olive oil for drizzling
- 2 T plain yogurt, thinned with a few drops of water to drizzling consistency
- 2 oz feta cheese
- mint leaves
- Place seed mixture in a small skillet and toast over medium heat until fragrant. Remove from heat and set aside to cool. Trim spring onion and cut lengthwise into julienne, then soak in a small bowl of ice water (this is optional, but will make the onion curl, which we think looks pretty!). Drain onion and pat dry.
- Place radishes on a serving plate, and drizzle with olive oil, then with yogurt. Top with crumbled feta, then sprinkle with seeds and season with a pinch of salt and sumac to taste. Top with spring onion and mint leaves and serve.