sliced radishes and cubed parmesan cheese on a bed of greens on a white platter and a red napkin with white roosters

French Breakfast radishes are in season, and I’m absolutely obsessed, so I’ve created a simple but wonderful way to enjoy them. This Summer Radish Salad is great for lunch and amazing on a Friday night with a grilled steak. It’s all about fresh, crunchy, summery goodness. With the farmer’s market loaded with spring lettuces, I delight in buying little bags of different varieties and mixing them together like an art project. And when radishes abound, there’s nothing more delicious than this refreshing, light, Summer Radish Salad.

Radishes are fun to eat and so good for you!

A radish is a flowering plant in the mustard family, and the entire plant is actually edible. Sometimes I‘ll even use the leaves in a salad. Radishes are full of antioxidants and are so good for you. They’re full of fiber and low in calories. They are said to prevent inflammation and are an amazing source of magnesium, potassium, and Vitamin C. Radishes are about the size of a golf ball, crisp and crunchy with a peppery taste. They’re amazing raw and also very good cooked.

close up of purple and red radishes on a wood board
colorful assortment of radishes
salad greens on an aluminum baking sheet
use a variety of beautiful greens
small cubed parmesan cheese in a teal small bowl on a dark counter
finely diced parmesan cheese

This Radish Salad really takes advantage of summer’s bounty! At the market, you’ll find so many different radish varieties of all sizes and colors, almost like a bouquet of flowers. The French heirloom radish is long in shape with a beautiful two-toned color. A watermelon radish is a large heirloom variety that’s a bit sweeter than other radishes. Its inside is extraordinarily vibrant and beautiful. There’s also a purple radish which, in its own way, is just as beautiful and delightful.  

hands red nail polish pouring olive oil into a small bowl and whisking
add the olive oil and lemon juice to a small bowl
small bowl with yellow liquid and salt and pepper next to a platter with salad greens on a dark brown wood counter
season with salt and freshly ground black pepper and whisk together

This simple vinaigrette is the perfect match for this peppery salad

I wanted to develop a raw radish salad enhanced by a simple vinaigrette, a salad that not only tastes delicious but is delicious for our insides. I had a fantastic radish salad in New York, and I’ve been making my own version of it ever since. It is so fun to go to the farmers market, grab a few bunches of radishes and greens, then whip home to salt your greens and cut your radishes–and by the way, make sure you buy plenty. Take this wonderful salad to the next level with tiny bits of manchego cheese, about the size of your baby fingernail. Be sure to add plenty of cracked black pepper. 

hand with red nail polish on thumb is sprinkling small cubed parmesan over a salad of greens and radishes on a white oval platter

If you make my summer radish salad, rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok!

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Best Summer Radish Salad

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  • Author: nocrumbsleft
  • Prep Time: 10 min
  • Total Time: 10 minutes
  • Yield: varies
Print Recipe

Ingredients

  •   1/4 cup lemon juice
  •   1/2 cup extra virgin olive oil
  •   1/4 teaspoon kosher salt plus more  
  •   pinch freshly ground black pepper plus more
  •   Lovely summer spring greens (a couple of handfuls per person)
  •   sliced summer radishes (a handful per person plus extra for a snack)
  •   1/2 cup finely cubed parmesan cheese (leave out if you’re vegan, Whole30 or dairy-free)

Instructions

  1. In a small bowl, add the lemon juice and slowly whisk in the olive oil until it well emulsified. Add the 1/4 teaspoon of salt and pepper and whisk until well combined. Taste and add more salt if desired. Set aside. 
  2. In a mixing bowl, add the salad greens and  season with salt. Reserve some of the sliced radishes and add the remaining radishes to the greens and sprinkle most of the parmesan cheese over top (save some of the parmesan to garnish). Sprinkle with freshly ground black pepper.
  3. Drizzle as much of the dressing as you’d like and toss until well combined. 
  4. Arrange the tossed salad on a serving platter and sprinkle the reserved radishes and parmesan cheese to garnish. Serve and enjoy!