Best 2 Lebanese Radish Salad Recipes

Lebanese radish salad, also known as Tournips salad, is a refreshing and crunchy salad that is a staple in Lebanese cuisine. Made with fresh radishes, parsley, mint, scallions, and tomatoes, this salad is a perfect balance of flavors and textures. The radishes provide a slightly spicy and peppery flavor, while the parsley and mint add a refreshing herbal note. The scallions add a bit of sharpness, and the tomatoes add a touch of sweetness. This salad is typically dressed with a simple vinaigrette made with olive oil, lemon juice, salt, and pepper. It can be served as a side dish or as a light lunch or dinner.

In addition to the classic Lebanese radish salad recipe, this article also includes two variations: a spicy radish salad and a fattoush salad with radish. The spicy radish salad adds a kick of heat with the addition of chili peppers, while the fattoush salad adds a crunchy element with the addition of toasted pita bread. All three of these salads are easy to make and are sure to please your taste buds.

Let's cook with our recipes!

LEBANESE FATTOUSH SALAD

Lebanese Fattoush Salad image

This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing

Provided by Yumna Jawad

Categories Salad

Time 15m

Number Of Ingredients 18

Ingredients

1 large head romaine lettuce (chopped)
1 large vine-ripe tomato (diced)
2-3 Persian cucumbers (quartered)
½ large green pepper (chopped)
5 radishes (diced)
2 green onions (chopped)
¼ cup fresh chopped parsley
3 tablespoon olive oil
2 tablespoon lemon juice
2 garlic cloves (pressed or grated)
1 teaspoon sumac
1 teaspoon pomegranate molasses
½ teaspoon dried mint
½ teaspoon salt
Fresh cracked black pepper (to taste)
1 large double ply pita bread (cut into triangles)
3 tablespoons olive oil
Salt and pepper (to taste)

Steps:

Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
Add the fried pita bread to the salad immediately before serving.

Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 378 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

FATTOUSH SALAD WITH MINT DRESSING

Fattoush Salad with Mint Dressing image

This classic fattoush salad recipe will become your new favorite salad! It's a versatile salad, and the perfect way to use up those random leftover raw vegetables (the amounts given here are flexible and you can add/substitute any veggies you'd like). Recipe yields 4 large or 6 to 8 side salads.

Provided by Cookie and Kate

Categories Salad

Time 35m

Number Of Ingredients 12

Ingredients

2 whole grain pitas (7" diameter), torn into bite-sized pieces
2 tablespoons extra-virgin olive oil
Pinch of fine sea salt
1/2 batch fresh mint dressing (you'll need 1/2 cup, but make the full batch because this dressing is great to have on hand)
8 to 10 ounces fresh romaine lettuce, chopped (about 1 medium head of lettuce)
1 large tomato, chopped, or 1 cup quartered cherry tomatoes
1 cup quartered and thinly sliced Persian or English cucumber
1 cup chopped red onion (about 1 small onion)
1/2 cup chopped radish (about 3 medium)
1/2 cup torn fresh mint leaves
1/2 cup crumbled feta (optional)
Ground sumac, for sprinkling on top

Steps:

To toast the pita: Preheat your oven to 400 degrees Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.
To prepare the salad: Make the salad dressing as directed and set aside. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
Wait until you're ready to serve to drizzle up to 1/2 cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.
This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.

Nutrition Facts : ServingSize 1 medium salad without feta or parsley (full salad made with 1/3 cup dressing), Calories 296 calories, Sugar 10 g, Sodium 332.3 mg, Fat 17.6 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 34.2 g, Fiber 6.5 g, Protein 5.6 g, Cholesterol 0 mg

Tips:

To make the perfect Lebanese radish salad, start with fresh, crisp radishes.
Cut the radishes into thin, even slices.
Soak the radishes in cold water for 30 minutes to remove their bitterness.
Drain the radishes and pat them dry.
Combine the radishes with the other salad ingredients in a large bowl.
For the dressing, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss to coat.
Serve the salad immediately or chill it for later.

Conclusion:

Lebanese radish salad is a healthy and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad, give Lebanese radish salad a try. You won't be disappointed!