This salad is one of those beautiful little dishes that looks like a piece of art but takes almost no effort—yes, my kind of magic! Crisp watermelon radishes, peppery arugula, and salty feta come together in a way that feels fancy enough for a dinner party but simple enough for Tuesday lunch. Grab your prettiest bowl and let’s layer up some show-stopping freshness!
Why You’ll Love This Recipe
I first made this salad on a sunny Saturday when I needed something quick but beautiful for a backyard brunch. The combo of textures and flavors totally stole the show (and the group text afterwards)! Plus, it’s such a fun way to use seasonal produce without overthinking it.
- Absolutely stunning on the table—those watermelon radish slices are Instagram-ready 💃
- Quick and easy to make—seriously, 10 minutes tops!
- Perfect blend of fresh, tangy, peppery, and creamy
- Super customizable and great for any season
- Impresses guests but stays everyday-easy
Ingredients Breakdown
Essentials
- 2 watermelon radishes, thinly sliced
- 4 cups arugula (baby or regular)
- 1/2 cup feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (fresh is best!)
- Salt and black pepper to taste
Pro Tips
- Use a mandoline for paper-thin radish slices—it makes all the difference in texture and presentation.
- If you’re not a fan of arugula, try baby spinach or a spring mix.
- Goat cheese is a fabulous creamy substitute for the feta if you want to mix things up.
Step-by-Step Instructions
- Wash and slice the watermelon radishes as thinly as possible. A mandoline slicer works best but a sharp knife will do the job.
- In a large salad bowl or platter, spread the arugula as a base layer.
- Arrange the radish slices over the arugula in a pretty pattern—don’t stress too much, organic looks beautiful!
- Sprinkle the crumbled feta evenly over the top.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad right before serving and give it a gentle toss if desired.
Chef’s Tips and Tricks
- Don’t overdress—too much oil can weigh down the arugula (less is more here).
- Taste your dressing before drizzling—it should be bright and balanced between zingy and smooth.
- Slice radishes just before serving to keep them super crisp and vibrant.
Recipe Variations and Serving Suggestions
- Add sliced avocado for extra creaminess and healthy fats.
- Toss in toasted pumpkin seeds or walnuts for crunch and nutty flavor.
- Top with grilled chicken or shrimp to turn it into a full meal.
- Drizzle with a touch of honey or balsamic glaze for a sweet-savory twist.
- Serve alongside grilled fish or crusty baguette at your next dinner party.
FAQs
Can I prep this salad ahead of time?
Yes! You can slice the radishes and mix the dressing up to a day ahead. Just store everything separately and combine right before serving to keep it crisp and fresh.
What if I can’t find watermelon radishes?
No problem—regular radishes work great too, or try colorful heirloom carrots shaved thin!
Is there a dairy-free version?
Absolutely. Skip the feta or use a dairy-free cheese crumble. The salad is still fresh and flavorful on its own.
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients:
- 2 watermelon radishes, thinly sliced
- 4 cups arugula
- 1/2 cup feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions:
- Thinly slice watermelon radishes using a mandoline or sharp knife.
- Layer arugula on a platter or bowl, then top with sliced radishes.
- Sprinkle with feta cheese.
- Whisk olive oil, lemon juice, salt, and pepper in a small bowl, then drizzle over the salad.
- Serve fresh and enjoy!
Nutrition: 150 calories per serving
If you try this Watermelon Radish Salad, I’d love to hear how it turned out! Drop a comment below, share your photos with #TheKitchensAid on Instagram, or pin it for later. Happy crunching, friends!
