Spring Bread Salad with Radishes and Herbs
by Sigona's Home Deliveries: May 23, 2020
This gorgeous salad is full of big, bold flavors and lots of texture! Peppery radishes and refreshing cucumber combine with crunchy, toasted flatbread and fresh herbs in a vibrant lemon dressing. Tangy, salty feta cheese unites the flavors perfectly.
You can easily adapt this salad to the ingredients you have on hand – just be sure to toast the bread until it’s thoroughly crisp, so that it can soften slightly when combined with the dressing. This salad is a great light lunch on a hot day, or terrific alongside a simply flavored main dish.
Prep: 15 mins. Makes 4 side salads.
Ingredients:
- 4 Tbsp olive oil, divided
- 2 pita breads or lavash, or 1/2 baguette
- Aleppo pepper or red pepper flakes
- Salt
- 2 Tbsp lemon juice
- 1 clove garlic, minced or finely grated
- 2-3 Persian cucumbers, or ½ large cucumber
- 5-6 radishes
- Torn lettuce, if desired
- 1/3 cup thinly sliced onion onions or scallions
- 1 cup assorted herbs (dill, mint, parsley, and cilantro are all great)
- ½ cup feta cheese
Directions:
- Preheat oven to 350. If using pita bread, split in half through pocket. If using baguette, tear into bite-sized pieces. Brush or toss bread with 2 Tbsp olive oil, and season with salt and pepper flakes. Arrange on a baking sheet and bake until golden brown and crunchy, 8-12 minutes. Set aside to cool.
- In a large bowl, whisk together the remaining 2 Tbsp olive oil, lemon juice, and garlic. Season with salt.
- Thinly slice cucumbers and radishes, and add to the bowl along with lettuce, if using, onions, and herbs.
- Break cooled bread into bite-sized pieces and add to the bowl. Toss to coat lightly but evenly with dressing, season with additional salt and pepper as desired, and top with crumbled feta.