Charred Lemon Cucumber-Radish Salad with Dill and Feta

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 Persian cucumbers, thinly sliced
8 radishes, thinly sliced
2 cups (60 g) baby arugula
1/4 small red onion, very thinly sliced
1/3 cup (50 g) pitted Kalamata olives, halved
1/3 cup (50 g) feta cheese, crumbled
2 tbsp (8 g) fresh dill, roughly chopped
2 tbsp (6 g) fresh mint, torn
2 tbsp (15 g) toasted pine nuts
1 lemon, halved (for charring)
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
1 small garlic clove, finely grated
1 tsp (5 ml) dried oregano
1/2 tsp (2.5 ml) honey
1/4 tsp (1.25 ml) fine sea salt, plus more to taste
1/4 tsp (1.25 ml) freshly ground black pepper

Show original ingredient measurements

2 Persian cucumbers, thinly sliced
8 radishes, thinly sliced
2 cups (60 g) baby arugula
1/4 small red onion, very thinly sliced
1/3 cup (50 g) pitted Kalamata olives, halved
1/3 cup (50 g) feta cheese, crumbled
2 tbsp (8 g) fresh dill, roughly chopped
2 tbsp (6 g) fresh mint, torn
2 tbsp (15 g) toasted pine nuts
1 lemon, halved (for charring)
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
1 small garlic clove, finely grated
1 tsp dried oregano
1/2 tsp honey
1/4 tsp fine sea salt, plus more to taste
1/4 tsp freshly ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat a grill pan or cast-iron skillet over high heat. Place the lemon halves cut side down and cook until deeply charred, 2 to 3 minutes. Let cool, then juice (you should have 2 to 3 tablespoons (30 to 45 ml)).
2. In a small bowl, whisk the olive oil, charred lemon juice, red wine vinegar, garlic, oregano, honey, salt, and pepper until emulsified.
3. In a large bowl, combine cucumbers, radishes, arugula, red onion, and olives. Drizzle with the dressing and toss gently to coat. Taste and adjust seasoning.
4. Transfer to a platter. Sprinkle evenly with feta, dill, mint, and toasted pine nuts.
5. Serve immediately alongside the lamb kabobs to cut richness and echo the grill-charred flavors.

1. Heat a grill pan or cast-iron skillet over high heat. Place the lemon halves cut side down and cook until deeply charred, 2 to 3 minutes. Let cool, then juice (you should have 2 to 3 tablespoons).
2. In a small bowl, whisk the olive oil, charred lemon juice, red wine vinegar, garlic, oregano, honey, salt, and pepper until emulsified.
3. In a large bowl, combine cucumbers, radishes, arugula, red onion, and olives. Drizzle with the dressing and toss gently to coat. Taste and adjust seasoning.
4. Transfer to a platter. Sprinkle evenly with feta, dill, mint, and toasted pine nuts.
5. Serve immediately alongside the lamb kabobs to cut richness and echo the grill-charred flavors.