Watermelon Radish Salad

with Green Garlic  Basil Vinaigrette

Natalie Marble

I’m Natalie and I’m a professional chef and recipe developer.  I love nothing more than to create seasonal, well-tested, elevated everyday recipes.

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INGREDIENTS

Add the sauce ingredients to the bowl of a food processor and blend until well combined.

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Prep the Sauce

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Taste the sauce and adjust any of the flavors accordingly.  Then, set aside to let the flavors meld.

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Adjust the Seasoning

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Cut the honeydew in half crosswise and remove all of the seeds.  Reserve one half for future use.

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Prep the Melon

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Using a sharp knife, cut from top to bottom in a rounded motion, to remove the skin of the melon.

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Remove the Skin

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Cut the honeydew into thin 1/4 inch slices

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Slice the Honeydew

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Next, cut the slices into triangle shaped pieces and set aside.

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Cut the Honeydew

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Using a sharp knife or mandoline, thinly slice the cucumbers and set aside.

Prep the Cucumbers

Remove the top and bottom of the radishes and discard.  Then, with a sharp knife or mandoline, slice the radishes as thin as you possibly can.

Prep the Radishes

On a serving platter, layer the honeydew and then the radishes on top. Next come the cucumbers and then a drizzle of sauce and a sprinkling of feta.  ENJOY!

Assemble and Serve

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