I first tried this salad at Bravas, one of our favourite places to eat in Bristol. It was a beautiful, warm evening and this salad was a deliciously refreshing accompaniment to an array of tasty tapas.
The lemon and mint vinaigrette is a perfect dressing for the crunchy vegetables and creamy feta.
I prefer to use a mild feta, as I don't want the salad to be too acidic. However, you can always add a touch of honey to the dressing, if you'd find the dish a little to sharp.
In terms of presentation, then you can either cut the cucumber and radishes into chunks, or slice them as shown in the images. Either way, it's a lovely combination of flavours.
For the salad:
½ pack of mild feta
½ cucumber (optional) or 3 baby cucumbers
Handful of radishes
Toasted almonds (optional)
For the dressing:
2 tablespoons of fresh lemon juice
6 tablespoons of light olive oil or rapeseed oil
½ tablespoon of runny honey (optional)
1 teaspoon of Dijon mustard (optional)
Mint leaves
Seasoning
Method
- Top and tail the radishes, then cut into quarters or slices.
- Cut the cucumber into chunks (of a similar size to the radish quarters) or slices.
- Drain the feta and set aside.
- Finely chop a few mint leaves.
- Pour the dressing ingredients into a jar or jug and mix well to combine.
- Throw the radish and cucumber chunks into a good sized bowl OR arrange the slices on a plate.
- Crumble over the feta.
- Pour over the dressing and top with toasted almonds if using.
