Radish Salad

Ingredients

Salad

• 1 medium cucumber, sliced
• 1/4 tsp salt (to salt the cucumbers)
• 1 lb. red radishes (about 16-18), trimmed and thinly sliced
• 1 (14.5 oz) canned chickpeas, rinsed and drained
• 1/2 c Feta cheese, crumbled
• 2 tbsp fresh dill, chopped finely
• 2 tbsp chives, chopped finely

Dressing

• 1/4 c NEOO Wild-leaf Dill olive oil
• 2 tbsp NEOO Sicilian Lemon balsamic vinegar
• Zest from 1 lemon, finely grated
• Juice from ½ lemon
• Salt and pepper to taste

Method

Salt the cucumbers: 

Toss the cucumbers with salt in a fine-mesh strainer over the sink. This draws out excess moisture. Let liquid drain for about 20 minutes and then pat dry. Set aside.

Make the dressing:

Place NEOO’sWildleaf Dill olive oil, NEOO’s Sicilian Lemon balsamic vinegar, lemon zest and lemon juice in a medium bowl and whisk to combine. Season to taste with salt and pepper. Whisk to combine. 

Combine everything together:

Transfer the drained cucumbers to a large bowl. Add the radishes, chickpeas, feta cheese, dill and chives. Pour the dressing on top and toss until everything is evenly combined.

Enjoy this refreshing and tangy salad!