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Spring Bread Salad with Radishes and Herbs

Spring Bread Salad with Radishes and Herbs

This gorgeous salad is full of big, bold flavors and lots of texture! Peppery radishes and refreshing cucumber combine with crunchy, toasted flatbread and fresh herbs in a vibrant lemon dressing. Tangy, salty feta cheese unites the flavors perfectly.

You can easily adapt this salad to the ingredients you have on hand – just be sure to toast the bread until it’s thoroughly crisp, so that it can soften slightly when combined with the dressing. This salad is a great light lunch on a hot day, or terrific alongside a simply flavored main dish.

Prep: 15 mins. Makes 4 side salads.


  • 4 Tbsp olive oil, divided
  • 2 pita breads or lavash, or 1/2 baguette
  • Aleppo pepper or red pepper flakes
  • Salt
  • 2 Tbsp lemon juice
  • 1 clove garlic, minced or finely grated
  • 2-3 Persian cucumbers, or ½ large cucumber
  • 5-6 radishes
  • Torn lettuce, if desired
  • 1/3 cup thinly sliced onion onions or scallions
  • 1 cup assorted herbs (dill, mint, parsley, and cilantro are all great)
  • ½ cup feta cheese


  1. Preheat oven to 350. If using pita bread, split in half through pocket. If using baguette, tear into bite-sized pieces. Brush or toss bread with 2 Tbsp olive oil, and season with salt and pepper flakes. Arrange on a baking sheet and bake until golden brown and crunchy, 8-12 minutes. Set aside to cool.
  2. In a large bowl, whisk together the remaining 2 Tbsp olive oil, lemon juice, and garlic. Season with salt. 
  3. Thinly slice cucumbers and radishes, and add to the bowl along with lettuce, if using, onions, and herbs. 
  4. Break cooled bread into bite-sized pieces and add to the bowl. Toss to coat lightly but evenly with dressing, season with additional salt and pepper as desired, and top with crumbled feta.