Arugula Salad With Cucumbers Radishes Feta Mint Recipes

Steps:

• Bring a large saucepan of salted water to a boil. Add the farro to the boiling water and cook until tender, about 20 minutes. (If cooking whole-grain farro it will take 30 minutes.) Drain well.
• Add the olive oil and red pepper flakes to a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumbers and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm and combine with the salad. Top with the feta and season the salad with salt and pepper.

Steps:

• Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well.
• Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper.

Steps:

• Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
• Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Steps:

• In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
• Divide salad onto plates, and top with slices of avocado.

Steps:

• Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
• Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
• In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
• Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
• Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.

Steps:

• Halve cucumbers lengthwise and slice into 1/2-inch pieces. Place in a large bowl and season generously with salt and pepper. Add garlic, lemon juice, olive oil, feta and sumac and toss to coat. Taste and adjust seasoning.
• Transfer to a serving platter. Just before serving, sprinkle with mint, parsley and crushed red pepper, then dust with oregano.