Persian Walnut Salad

I am a big fan of salads. Before I learned how to cook and manage the kitchen, I was known for making great salads. I still do, but nowadays, I like to experiment a lot more and see how I can make salads more interesting! I paired this salad with a home made cheese plate and a nice bottle of rose wine.

This recipe was a huge success and I am excited to share it with you! Full disclosure though - I didn’t come up with this recipe. I recreated it from #feastingathome. Make sure to follow Sylvia as she has the best recipes! I was however, the creative director of the cheese plate :)) And it was delicious - fresh figs hit the spot!

Here’s what you will need:

  1. 1 bunch of radishes, sliced in thin circular pieces

  2. chives

  3. 4-5 small cucumbers

  4. feta cheese

  5. 1 cup of roasted walnuts

  6. fresh herbs: cilantro, mint and dill

Here’s how to make it:

  1. Preheat the oven to 400F for the roasted walnuts.. Layout walnuts on an oven rack pan and sprinkle some seasalt. Place the walnuts in the oven for 10 minutes but don’t let them burn

  2. Get a big salad bowl

  3. Add the sliced radishes

  4. Cut the cucumbers in small pieces (slice each cucumber vertically in 4 ways and cut in small pieces from there)

  5. dice up the herbs and chives and add it to the salad bowl. Place the bowl in the fridge.

  6. Take the walnuts out of the oven and let them cool for 15 minutes or so.

  7. Once the walnuts have cooled down, dice them up in smaller pieces and add them to the salad bowl.

  8. Add 1/2 cup of feta cheese on top.

Liza Benkovitch