In this culinary journey, we're taking you to the realm of freshness and vibrant flavors with our Arugula Salad with Cucumbers, Radishes, Feta, and Mint. This delightful salad is a symphony of textures and tastes, where the peppery arugula meets the crisp cucumbers and radishes, complemented by the tangy feta cheese and refreshing mint. Dressed in a delightful lemon-tahini vinaigrette, this salad is not only visually appealing but also incredibly nutritious.
But that's not all! We've also included two additional recipes to tantalize your taste buds. The Cucumber Salad with Dill and Yogurt Sauce offers a cooling and tangy side dish, perfect for a hot summer day. And for a hearty and satisfying meal, try our recipe for Grilled Halloumi with Watermelon and Mint Salad. Each recipe is carefully crafted to provide a unique culinary experience, catering to different preferences and occasions. So, get ready to embark on a culinary adventure with our diverse selection of salads!
FARRO SALAD WITH RADISHES, ARUGULA AND FETA
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Bring a large saucepan of salted water to a boil. Add the farro to the boiling water and cook until tender, about 20 minutes. (If cooking whole-grain farro it will take 30 minutes.) Drain well.
- Add the olive oil and red pepper flakes to a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumbers and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm and combine with the salad. Top with the feta and season the salad with salt and pepper.
FARRO SALAD WITH RADISHES, ARUGULA AND FETA
"Radishes are so versatile: They add great color, flavor and texture to a dish," says Nancy.
Provided by Nancy Fuller
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well.
- Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper.
CUCUMBERS WITH FETA, MINT AND SUMAC
Garden-grown summer cucumbers are ideal for this easy salad, but even hothouse cucumbers are vastly improved with this zesty treatment. The sumac powder can be found at Middle Eastern groceries or online spice emporiums. Sumac adds a pleasant sour flavor that lemon juice alone does not provide. To keep the cucumbers crisp, don't dress them more than 30 minutes before serving.
Provided by David Tanis
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Halve cucumbers lengthwise and slice into 1/2-inch pieces. Place in a large bowl and season generously with salt and pepper. Add garlic, lemon juice, olive oil, feta and sumac and toss to coat. Taste and adjust seasoning.
- Transfer to a serving platter. Just before serving, sprinkle with mint, parsley and crushed red pepper, then dust with oregano.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 423 milligrams, Sugar 3 grams
ARUGULA CUCUMBER SALAD
This Arugula Cucumber Salad is layered with big, distinctive flavors, for a tasty side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together vinegar, oil, honey, and coriander; season with salt and pepper. Add arugula and cucumber; toss to combine.
Nutrition Facts : Calories 67 g, Fat 4 g, Fiber 1 g, Protein 3 g
HERB AND RADISH SALAD WITH FETA AND WALNUTS
This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.
Provided by Samin Nosrat
Categories dinner, lunch, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
- Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
- In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
- Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
- Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 2 grams
Tips:
- Choose fresh and tender arugula: Look for leaves that are bright green and crisp, with no signs of wilting or yellowing.
- Use a variety of toppings: This salad is a great way to use up leftover vegetables, so feel free to add whatever you have on hand. Some good options include cherry tomatoes, bell peppers, carrots, and avocado.
- Make a tangy dressing: The dressing for this salad is simple but flavorful, with a combination of lemon juice, olive oil, honey, and Dijon mustard. You can adjust the sweetness and acidity of the dressing to your liking.
- Serve immediately: This salad is best enjoyed fresh, so serve it immediately after making it. The arugula will wilt if it sits for too long, so don't make it ahead of time.
Conclusion:
This arugula salad with cucumbers, radishes, feta, and mint is a refreshing and flavorful side dish or light lunch. It's packed with nutrients and antioxidants, and it's sure to please everyone at your table. So next time you're looking for a healthy and delicious salad, give this one a try!
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