Spring salad with radishes, green onions, and cherry tomatoes

Name: Spring salad with radishes, green onions, and cherry tomatoes - Malina M.
Ingredients: 3; 4 radishes; 7; 8 green onion tops; 1 bunch of cherry tomatoes; salt; white pepper; olive oil; lemon juice

Savory - Spring salad with radishes, green onions, and cherry tomatoes by Malina M. - Recipia

In the first sunny days after winter, I'm always tempted by fresh vegetable salads. Every time radishes and green onions appear in the markets, I know it's time for a quick salad. I've been making this one with radishes, green onions, and cherry tomatoes for years, especially when I want something simple and easy to pair with any other dish. Quick Info Total time: about 10 minutes Preparation time: 10 minutes Cooking time: none Servings: 2-3 Difficulty: easy Recipe type: spring salad, side dish or light meal Ingredients 3-4 radishes 7-8 green onion stalks 1 bunch of cherry tomatoes salt (to taste) white pepper (to taste) olive oil lemon juice Preparation steps 1. Clean the radishes by removing the roots and leaves, wash them well, then slice them into rounds or quarters, depending on their size and your preferred texture. 2. Wash the green onion stalks and cut them into pieces of 1-2 cm or smaller, as desired. 3. Separate the cherry tomatoes from the bunch, wash them, and cut them in half. 4. Place all the vegetables in a large bowl. 5. Season with salt and white pepper to taste. Add olive oil (about one or two tablespoons, just enough to lightly coat the vegetables) and squeezed lemon juice (about one tablespoon, or more if you prefer a tangier salad). 6. Mix well and let the salad sit at room temperature for a few minutes to allow the flavors to meld. 7. Serve immediately, either on its own or alongside other dishes. Why I make this recipe often This salad is always a quick option when I want something fresh and don't want to spend much time in the kitchen. It's suitable for lunch, dinner, or as a side dish. The ingredients are easy to find in spring, and the combination is very simple, with no complicated steps. Tips and Variations Tips Let the salad sit for 5-10 minutes after mixing so the vegetables can absorb the dressing's flavor. If you're using lemon, don't add too much at first – you can adjust later. Chop the green onions finely so they don't overpower the taste of the other vegetables. Substitutions Instead of lemon juice, you can use vinegar (apple or wine), but the salad is fresher with lemon. If you don't have white pepper, black pepper works too, although white pepper is less visible and has a slightly more subtle flavor. Variations You can add sliced fresh cucumbers if you have them on hand. The salad also works well with a few large pieces of lettuce for volume. If you want a more intense flavor, add a bit of fresh cheese or feta on top. Serving ideas Serve as a side dish with meat or boiled eggs. Also great as a light snack between meals. Pairs well with other simple spring dishes – for example, baked or grilled potatoes. Frequently Asked Questions 1. Can I make the salad in advance? You can prepare it a little while ahead, but not too long, as the vegetables will release water and become soggy if they sit too long in the dressing. 2. What kind of oil is suitable for this salad? The best flavor comes from olive oil, but you can use any neutral-tasting vegetable oil if you don’t have olive oil. 3. What if the radishes are too spicy? If you want to reduce their spiciness, soak them in cold water for a few minutes after slicing, then drain well before adding them to the salad. 4. Can I use other types of tomatoes? Yes, any meaty and sweet tomatoes work, just make sure to cut them into appropriate pieces. Nutritional values Estimated per serving: Approximately 60-80 kcal, depending on how much oil you use. Protein: 1-2 g Carbohydrates: 7-10 g Fats: 4-6 g (from oil) The salad is low in calories, high in water and vitamins, and contains fiber from the vegetables. Storage and reheating I do not recommend storing the mixed salad, as it will quickly become soggy and lose its freshness. If you want to prepare it in advance, keep the chopped vegetables separate and add the dressing just before serving. It should not be reheated.

Spring salad with radishes, green onions, and cherry tomatoes

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