March 2022 | Cook Now

Simple Radish Salad

This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a quick dressing.

Got a bunch of radishes? Try this Fresh Radish Salad! It’s a great way to use this crisp, peppery veggie for lunches and as an easy side dish. Throw together the radishes with crunchy cucumber, chickpeas, olive oil and vinegar it makes a delightfully zingy mix. This vegetable can be rather spicy in large quantities, but this salad has just the right proportions to highlight its refreshing flavor. This recipe perfect in spring when radishes abound, but it works any time of the year!

Looking for a green salad with radishes? Go to Radish Gorgonzola Salad.

Ingredients in this radish salad

This cucumber radish salad is simple and straightforward, pairing this peppery vegetable with a few crunchy veggies. The chickpeas add protein to make the salad more filling, adding a contrasting softer texture. We’re radish fans over here, and this salad is just the right way to highlight them. Here’s what you’ll need for this salad:

Canned chickpeas
Radishes
Red bell pepper
English cucumber
Olive oil
Red wine vinegar
Dried dill
Fresh herbs, like fresh parsley, chives, dill, basil, mint, or oregano
Salt and pepper

All you have to do? Chop the veggies and mix them with the oil, vinegar and seasonings. It’s a fresh, filling salad that works for lunches or for entertaining. Speaking of, here are some notes on the olive oil and vinegar quantities based on how you’re planning to use the salad.

Olive oil & vinegar quantities

You can flex the olive oil and vinegar quantities in this radish salad based on how you’re planning to use it. Here’s what to note:

Use less oil and vinegar if eating right away. Make it to eat for lunch right away, and you can get away with ½ tablespoon oil and vinegar. It tastes great right when you mix it up.
Use more if storing it refrigerated or making for a party. Use 1 tablespoon each oil and vinegar and it makes more of a marinated salad texture. This is best here because it can dry out in the fridge or as it sits.

Make a double batch for a party

This radish salad makes enough for 4 side dish servings, great for spring or summer meals on the patio. But want to make a large batch for a party, pitch-in, or picnic? Make a double batch! You’ll want to use the larger quantity of oil and vinegar for the party size, which will be 2 tablespoons each oil and vinegar. Click the 2x button in the recipe below.

Mix-ins and variations

Want to add flair to this radish salad? Here are a few ways to vary it up:

Add ⅓ cup feta cheese crumbles for a salty punch
Use ¼ cup fresh herbs like dill, chives or mint for an herbaceous vibe
Add a crunch with toasted pinenuts or toasted almonds
Serve it over greens to make a green salad; consider adding Blue Cheese Dressing (like in this Radish Gorgonzola Salad)

Ways to serve radish salad

This radish salad is ultra versatile: it works for lunches, as a side dish, or for picnics or potlucks. Here are some ideas:

For lunches, stored in a covered jar
As a side for fish or chicken like baked shrimp, sautéed shrimp, baked salmon or baked tilapia
At a picnic, potluck or pitch in, with a few other salads like Fresh Couscous Salad, Antipasto Salad, Carrot Salad, Potato Salad, or Celery Salad

More radish recipes

Love spicy radishes? Here are a few more top radish recipes we love:

Make a batch of tangy Quick Pickled Radishes
Try unique Roasted Radishes
Throw together Radish Salsa for tacos
Make up simple Radish Toasts

Quick Pickled Radishes

Roasted Radishes

Radish Salsa Recipe

Radish Toasts

This cucumber radish salad recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Simple Radish Salad

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 small or 2 large

Print Recipe

Description

This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a quick dressing.

Ingredients

15-ounce can chickpeas (or 1 ½ cups cooked)
8 small or 5 large radishes, sliced (¼ cup)
¼ cup red bell pepper, diced
¼ cup English cucumber, diced
½ tablespoon olive oil*
½ tablespoon red wine vinegar
½ teaspoon kosher salt
¼ teaspoon dried dill
1 to 2 tablespoons chopped fresh herbs (like fresh parsley, chives, dill, basil, mint, or oregano), optional
Fresh ground black pepper
Optional add-in: feta cheese crumbles

Instructions

Drain and rinse the chickpeas.
Slice the radishes. Dice the bell pepper. Dice the cucumber (peel it if you’re using a standard cucumber, but English cucumber doesn’t need to be peeled).
In a bowl, mix together the chickpeas, radishes, bell pepper and cucumber with the olive oil, red wine vinegar, kosher salt, fresh ground black pepper, dried dill, and chopped herbs. (If making to refrigerate or for a party where it will sit out, you can use up to 1 tablespoon each vinegar and olive oil.) Taste and add additional salt as desired. Stores refrigerated up to 3 days; you may want to add a pinch or two more salt after refrigeration to refresh the flavors.

Notes

*If making for a party, make a double recipe (use the 2x button).

Category: Side dish
Method: No cook
Cuisine: Salad
Diet: Vegan

Keywords: Radish salad, radish salad recipe

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Hearty Farro Salad

This farro salad recipe mixes fresh veggies and a tangy dressing with this hearty whole grain! It makes a satisfying side dish or lunch salad.

Need a killer side salad or a fun lunch salad? Here’s a recipe that works as both: this Hearty Farro Salad! Farro is an ancient grain with a chewy texture and nutty flavor that’s burst on the scene in the past few years. It’s great as a side dish seasoned with garlic and herbs, but it’s also ideal for grain salads. This one is our new ultimate, pairing the whole grain with juicy tomatoes, earthy mushrooms, feathery arugula, savory pops of cheese, and a zingy vinaigrette.

Ingredients in this farro salad

This farro salad is fresh and veggie-packed, perfect as a side dish for dinner or as a lunch salad. You can save it up to 4 days refrigerated, so we typically use it for both! The flavor is Mediterranean-style, with a beautiful rainbow of jumbled vegetables. Here are the main ingredients you’ll need to make this farro salad:

Farro: pearled or semi pearled
Shallot and garlic
Cherry tomatoes, rainbow if possible
Button or cremini mushrooms
Carrot
Fresh herbs: fresh chives, mint or basil
Baby arugula: use only baby arugula here! Standard arugula has too strong of a flavor. For a substitute, use other baby greens.
Manchego cheese: or use Parmesan or fontina cheese (omit for vegan)
Lemon juice
Dijon mustard
Olive oil

Types of farro

Farro is a whole grain that’s plump and chewy, with a texture similar to barley. It’s been a staple in Italian cuisine for centuries and recently spread to global popularity. Farro can be boiled on the stovetop, cooked in a rice cooker, or in a pressure cooker (Instant Pot). There are a few types you can find in American grocery stores:

Pearled farro has all of the bran removed from the grain, making it quicker to cook but removing some fiber. The cook time is 15 to 20 minutes.
Semi-pearled farro has part of the bran removed, retaining some additional fiber. The cook time is 25 to 30 minutes.
Whole farro is the whole grain and takes the longest to cook, but it’s harder to find in grocery stores (in the US). So this farro salad works with pearled or semi pearled!

Keep in mind: the labeling of this grain in the grocery store can be confusing. Many packages don’t contain the words pearled or semi-pearled (looking at you, Bob’s Red Mill). Check the cook time on the package as a guide.

Tips on substitutions

This farro salad is pretty forgiving, and you can substitute or add different vegetables or cheese to taste. Here are a few ideas:

Mushrooms: omit if you’re not a mushroom fan, but the raw mushrooms add a great earthy flavor and soft texture here!
Baby arugula: don’t substitute standard arugula sold in bunches; it’s much too spicy! Use other baby greens like baby spinach or baby kale.
Cheese: Manchego cheese is a Spanish cheese with a sweet, fruity flavor and firm texture that’s fabulous here! If you can’t find it, try Parmesan shavings instead. Or for a fun variation use Fontina cheese (like this Farro with Roasted Vegetables). You can also omit the cheese for vegan.
Tomatoes: Out of season, look for greenhouse or hydroponic cherry tomatoes. Or add ripe, local cherry tomatoes in summer! For allergies, try another red vegetable like red pepper.

Ways to serve this farro salad

This farro salad is so versatile and works with many different meal concepts. Here are some ideas:

Side dish for fish like salmon, baked cod, shrimp, tilapia or scallops
Side dish for pizza (try these pizza recipes)
With vegetarian or vegan mains like Easy Baked Tofu or Power Bowls
Lunch salad for a healthy lunch idea
Picnic salad
Salad for a potluck or barbecue

How do you plan to serve it? Let us know in the comments below!

More farro recipes

Farro is one of our favorite grains (though of course, don’t forget quinoa!). Here are a few more farro recipes to use up your bag:

Learn How to Cook Farro or try Instant Pot Farro
Make savory Farro with Mushrooms & Parmesan
Throw it into a Farro & Brussels Sprouts Soup
Cook it up for grain bowls like Easy Grain Bowl or Easy Power Bowls

How to Cook Farro

Farro with Mushrooms & Parmesan

Farro & Brussels Sprouts Soup

Easy Power Bowls

This farro salad recipe is…

Vegetarian. For vegan, plant-based and dairy-free, omit the cheese.