Greek radish salad

Contributed by Preston Maring, MD

Greek radish salad

This recipe comes to you thanks to Dr. Jeanne Reisman, MD,  internist and Chief of Patient Education. Not only is she a great doctor, but she's also a great cook.

I had been bemoaning the long wait for local heirloom tomatoes to use in a Greek salad. This is a Greek salad you can make now.


  • 4 cups thinly sliced radishes
  • 10 Kalamata olives, pitted and thinly sliced
  • 1 small red onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 3/4 cup crumbled Greek or Bulgarian feta cheese
  • Salt and freshly ground pepper
  • 4 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard


  1. Whisk the lemon juice, olive oil, and Dijon together in a small bowl.
  2. Toss everything else in a salad bowl with the dressing.
  3. Season to taste with salt and pepper, keeping in mind the inherent saltiness of the feta and olives and the "heat" of the radishes.
  4. Chill before serving.