![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYllkk-4TETvkJxsa4KHU7RUnMszHYDHY5ZMZx1TO8liKCP1aRo_3g_Scjj7V6VG0jiYyHpfLfRzyVtXT3wkhSTVnrJiLyne4CFVu6cMSOVzJv7dZlDecASjhINGVT_sH6USKn1WGewY/s400/00003.jpg)
This particular recipe is from a book called, The Periyali Cookbook: New Classic Greek Cooking by Holly Garrison, et al.
RADISHES WITH SCALLIONS AND FETA
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.
Lori - thanks for the tip on the canning event. I would love to learn more about canning!
ReplyDeleteI found the most humungus radishes at the farmer's market yesterday. They measure about 5 inches long!
ReplyDeleteLove your salad :)
Hey thanks! My radish crop is huuuuge, I was just thinking that I needed a creative way to use them...wow..are you psychic?
ReplyDeleteThis 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.
ReplyDelete