Meat Free Monday One day a week can make a world of difference

Summery Radish Salad

Kim O’Donnel
  • Serves: 4
  • Preparation: 15
  • Cooking: 5
  • Ready: 20

This fresh summertime salad is brought to life with a Middle Eastern spice blend.


For the za’atar

  • 1½ teaspoons white sesame seeds
  • 2 tablespoons sumac
  • 1 tablespoon dried thyme
  • ½ teaspoon fine sea salt

For the salad

  • ½ cup thinly sliced red onion, in half-moons
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups thinly sliced sliced radishes (6 to 8)
  • 1 medium cucumber, peeled, halved lengthwise, seeded, and thinly sliced
  • ½ cup cherry tomatoes, halved 1 cup leafy herbs (any combination of basil, cilantro, dill, mint, parsley, or sorrel) stemmed and roughly chopped or snipped
  • 1 cup favourite lettuce or tender greens (any combination of arugula/rocket, mesclun, radish tops, young spinach, or watercress) chopped into 2-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • coarse sea salt, for finishing


To make the za’atar, in a dry skillet over medium heat, toast the sesame seeds until lightly browned, about 3 minutes. Transfer to a bowl to cool. Add the rest of the ingredients to the bowl and stir to combine. Store any extra in a small jar or airtight container in a cool dark place for up to 6 months.

In a small bowl, combine the onion and lemon juice and stir to coat, letting the mixture soak while you prep the other ingredients. (This mellows the onion, making it easier to digest.)

In a large bowl, add the radishes, cucumber, tomatoes, and
1 teaspoon of the za’atar, stirring until the vegetables are coated. Add the herbs and lettuce with another 1⁄2 teaspoon za’atar, turning with tongs or salad forks until well mixed.

Just before serving, add the onions with lemon juice and oil, tossing until the salad is well coated. Taste for seasoning and finish with a few pinches of coarse salt.

Kitchen notes: Za’atar is
an iconic Middle Eastern spice blend that varies by country. The za’atar instructions will yield about ¼ cup, but you need only 1½ teaspoons for the salad, so store the rest for another day.”

Additonal notes

© 2017 by Kim O’Donnel. All rights reserved. Excerpted from PNW Veg by permission of Sasquatch Books.

“This is most definitely a radish-centric salad with lots of support from herbs, tender greens, cucumbers, and tomatoes—the timing of which will vary depending on where you live. Use this recipe as a guideline rather than gospel. If they are in good shape, radish tops are delightful as a tender (albeit slightly peppery) greens option.”

Facebook: Kim O’Donnel
Twitter: @kimodonnel
Instagram: @odonnelk

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