Friday, June 13, 2008


Here is one of my all time favorite salads that I dutifully and happily make every year, as summer begins. A quick trip to the market, fresh radishes, green onions, cilantro and sometimes I even get my feta there. One stop shopping at the Rochester Public Market. Yes, I brave the crowds, each and every Saturday, pushing my two year old in her stroller, through the crowds. Ah yeah, no easy task, I tell yah! People get annoyed when you brush past them but secretly they are wishing they had a stroller to carry all that produce home. Apples and potatoes get heavy after a while. Luckily I am blessed with a husband that loves to go there. I like the diverse crowd and he likes how we save a lot of money.

This particular recipe is from a book called, The Periyali Cookbook: New Classic Greek Cooking by Holly Garrison, et al.


2 cups thinly sliced radishes
1 cup thinly sliced scallions
1/4 cup chopped cilantro
1/2 teaspoon dried oregano leaves, crumbled
2 T red wine vinegar
1/4 cup extra virgin olive oil
1/2 cup crumbled feta

Arrange the radishes and scallions in layers in a large bowl, sprinkling each layer with some of the cilantro and oregano. Drizzle with a mixture of the vinegar and olive oil. Sprinkle with the feta cheese. Toss just before serving.

Or you could be like me and throw it all together. This recipe will make you love radishes if you didn't love them already.


Hygeian Stew said...

Lori - thanks for the tip on the canning event. I would love to learn more about canning!

Anonymous said...

I found the most humungus radishes at the farmer's market yesterday. They measure about 5 inches long!
Love your salad :)

Shelly said...

Hey thanks! My radish crop is huuuuge, I was just thinking that I needed a creative way to use you psychic?

giz said...

This is very similar to what we always called "farmer's salad" but made it with cottage cheese. Absolutely delicious and the first big radishes are just coming out now.