A fresh watermelon radish salad with pickled radishes, cucumbers, feta, and microgreens in a bright lemon vinaigrette that’s simple, colorful, and delicious.
Every winter, I look forward to picking up watermelon radishes at my local market and pickling them. Watermelon radishes are in season from fall through winter, and when you slice into them, they reveal the most stunning reddish-pink hue. Pickling them adds a lovely tang that makes them so refreshing in a salad.
Why You’ll Love this Salad
- Beautiful and perfect for entertaining – The jewel-toned salad will impress your guests. It’s the kind of dish that looks like it took hours but comes together effortlessly.
- Healthy – This watermelon radish salad is packed with nutrients, from vitamin C–rich radishes and crisp cucumbers to microgreens loaded with vitamins and minerals. Feta adds a bit of protein, while a light lemon vinaigrette keeps everything fresh and balanced without feeling heavy.
- Simple and easy to make – With just a handful of ingredients and minimal prep, this salad is weeknight-friendly and dinner-party worthy all at once.
How to Make Pickled Watermelon Radish Salad
- Peel and thinly slice watermelon radishes – You can use a knife to slice them, but mandolin makes the job easy.
- Pickle watermelon radishes – Simply whisk together apple cider vinegar and sugar, then submerge your thinly sliced radishes in the mixture. My favorite, go to apple cider vinegar is Bragg’s. After just one hour in the fridge, they become tangy and even more vibrant in color.
- While the radishes chill, you can prepare your lemon vinaigrette and slice your cucumber, so everything is ready to assemble at once.
Lemon Vinaigrette
This lemon vinaigrette is bright, simple, and pairs perfectly with the tangy pickled radishes.
- Olive Oil – Use a good quality extra virgin olive oil for the best flavor.
- Lemon Juice
- Honey – Adds just a touch of sweetness to balance the acidity.
- Salt
Serving Ideas
Serve this salad on a pretty salad plate. I served mine in Burleigh Pottery’s Grey Asiatic Pheasant plates. Around this time of year, I use this series on a repeat. This is a color that’s been discontinued which make these pieces very special.
This salad is perfect to pair with pasta dishes like, Creamy Smoked Salmon Pasta, Bucatini Pasta with Kale and Mushrooms or Rigatoni with Onions, Bacon and Peas for a complete, satisfying meal.
Pickled Watermelon Radish Salad
Ingredients
For the Salad
- 4 small watermelon radishes, or 2 medium peeled and thinly sliced
- ½ cup apple cider vinegar
- 1 tsp sugar
- 1 english cucumber, sliced
- crumbled feta (1 tablespoon per plate)
- ¼ cup micro greens, washed and drained
For the Lemon Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- ½ tsp salt
Instructions
Make the pickled radishes
- whisk together apple cider vinegar and sugar in a small bowl. Arrange the sliced watermelon radishes in a medium-sized container, and pour the vinegar mixture over them. Seal the container and chill in the fridge for an hour.
Make the vinaigrette
- Combine the olive oil, lemon juice, honey, and salt in a small bowl and whisk until well combined. Set aside.
Assemble the salad
- Arrange the pickled watermelon radishes on a salad plate. Layer cucumber slices on top, then garnish with crumbled feta and micro greens. Drizzle with lemon vinaigrette and serve immediately.