This versatile salad is the thing that summer side-dish dreams are made of. The possibilities are delightfully endless. I chose radish, white turnip, and snow peas because that is what came out of the garden this week, but as the summer ticks on, you can change it up. This salad will be equally good with beans (lightly cooked), carrot, cucumber, peppers, fennel, or corn off the cob (lightly cooked). If you want to beef up the salad a little you could always try adding a cup or two of thinly sliced lettuce, or a cup or two of beans or cooled grains (barley, quinoa, farro).
It’s crunchy and refreshing, makes perfectly acceptable leftovers, and would be a welcome addition to any BBQ or picnic. Serves 4 as appetizers and 2 as more of a meal-sized salad. We found this recipe over at Smitten Kitchen.
Crunchy Chopped Salad with Feta, Lime, & Mint
3 cups chopped, crunchy vegetables
1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
2 scallions, thinly sliced
1/3 cup well-toasted sunflower seeds, salted or unsalted *optional*
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 teaspoon coarse or Kosher salt, plus more to taste
1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac
Freshly ground black pepper, to taste
1 to 2 tablespoons thinly sliced fresh mint leaves
Mix the vegetables, feta, scallions, seeds and mint in a medium bowl.
Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat.
Adjust with more salt or pepper as needed. Garnish with mint.