My indoor herb garden had the chance to shine with this recipe! I was looking for a way to use a lot of herbs at once because they have been growing wild. Most recipes centered around roasting chicken (which I did) but this just seemed like a way better use. Keep it simple. Why not star the herbs and eat them raw?
There isn’t much to say besides this is an herbaceous, lemony, refreshing salad that is perfect for summer. The toasted walnuts give an earthy flavor and crunch that anchors this salad. As with most of the recipes I post, this is simple to throw together and it looks like a million dollars. Have it as a meal or side at your next outdoor party.
- 1 cup walnuts, lighted toasted
- 1 bunch radishes, thinly sliced
- 5 Persian (or Turkish) cucumbers, thinly sliced
- 4 scallions, thinly sliced
- 1 cup chopped parsley
- 1 cup chopped cilantro
- ½ cup chopped mint
- ½ cup chopped dill
- 1/4 cup chopped tarragon or chives
- 1/2– 1 cup feta (optional)
- ¼ cup olive oil
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice, more to taste
- salt and pepper to taste
- Gather all of the herbs and roughly chop them. I just tore them by hand since I wanted larger pieces. Feel free to cut them as you wish. Set them aside.
- Slice radishes and cucumbers carefully with a mandolin and set aside.
- Put walnuts in an nonstick pan heated to medium low heat. Do not add oil. Toast until fragrant and/or the color deepens. Set aside to cool.
- Chop feta into squares if it’s not already crumbled. Leave out for a vegan option.
- Toss all of the ingredients together in a large bowl once walnuts have cooled. Add salt and pepper to taste.
- Add lemon juice, lemon zest, and olive oil right before serving.