When the first signs of spring show up — those gentle breezes, soft sunlight, and farmers’ markets filling up with green — one craving always hits: food that feels alive. Bright, crisp, fresh. And when it comes to making vegetables sing, no one does it quite like Ottolenghi.

This salad is an ode to his style. Think bold herbs, playful textures, and unexpected flavor notes that make every bite a bit of a surprise.

Perfect for a lazy brunch, a lunchbox refresh, or just celebrating what the season brings — this one earns its spot on your spring table.

A Love Letter to Spring’s Brightest

Ottolenghi doesn’t just toss a few greens with lemon and call it a day. His salads have personality — and this one’s no exception. It leans into the flavors of the Mediterranean, bringing out the best in:

• Crisp veggies: sugar snap peas, cucumber, radish — clean and crunchy

• Soft greens: baby spinach, arugula, watercress — peppery and tender

• Fragrant herbs: mint, dill, parsley — fresh enough to make your kitchen smell like a garden

• Zingy dressings: always citrusy, sometimes spicy, never dull

And somewhere in the mix, you’ll find something unexpected — sumac, za’atar, maybe toasted nuts. Because why not?

Ottolenghi-Inspired Spring Salad Recipe

• Prep time: 15 minutes

• Total time: 20 minutes

• Serves: 4 hungry people (or 2 if you’re not sharing)

What You’ll Need

Salad:

• 1 cup sugar snap peas, halved along the seam

• 1 small cucumber, paper-thin slices work best

• 4–5 radishes, sliced into rounds (bright little bursts)

• 2 cups mixed baby greens — spinach, arugula, or watercress

• ½ cup fresh mint leaves

• ¼ cup fresh dill, roughly chopped

• ¼ cup toasted pistachios or slivered almonds

• ⅓ cup crumbled feta (optional, but lovely)

• Zest of 1 lemon

Dressing:

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 1 garlic clove, finely grated

• ¼ cup good olive oil

• ½ tsp sumac (or a pinch more, if you love it)

• Salt and black pepper, to taste

Putting It Together

1. Prep the Players

Wash everything well and let it dry. The drier your greens, the better the texture.
If you’re using nuts, toast them in a dry skillet for a few minutes until they smell amazing. Don’t walk away — they go from golden to burnt fast.

“Ottolenghi salads don’t whisper — they crunch, they snap, they zing. It’s a full-on texture experience.”

2. Assemble with Intention

There’s no cooking here — just good layering.

• Toss the greens, peas, cucumber, radishes, and herbs together in a big bowl.

• In a small jar or bowl, shake or whisk the dressing ingredients until smooth and creamy.

• Just before serving, pour over the salad and toss lightly. Don’t drown it — this isn’t soup.

3. The Final Touch

Top with feta and those golden toasted nuts. Zest a bit more lemon over the top if you want brightness. Sprinkle extra sumac if you’re feeling bold.

Serve chilled or let it warm up slightly to room temp — it holds beautifully either way.

Why This Salad Works

This isn’t just a pile of greens. It’s got character.

• Crunch from the peas and radishes

• Fragrance from the mint and dill

• Creaminess from feta (or not — up to you)

• Zing from that lemony, sumac-laced dressing

• Warmth from the toasted nuts

All the textures, all the flavors. Nothing too heavy. Nothing too plain.

“The best salads feel like they’ve got something to say. This one speaks spring fluently.”

Play Around With It

Want to make it your own? Easy:

• Vegan it: Just skip the cheese or use a plant-based crumble

• Add grains: Quinoa, bulgur, or farro = full meal status

• Swap the stars: Try asparagus tips, baby zucchini, even sliced strawberries

• Boost the protein: Grilled chicken, roasted chickpeas, or soft eggs work wonders

One Last Bite

If you’ve ever flipped through an Ottolenghi cookbook and thought, “I want that, but easier,” — this salad’s for you.

It’s not fussy. It’s not precious. It’s just fresh food, well put together, with enough personality to turn a Tuesday into a celebration.

So grab your herbs, slice your veggies, and let spring do its thing. This one’s got sunshine in every bite.