Slicing radishes is really fun. I was pleased with how thin I could get them. I actually had to keep myself from slicing as thinly as possible because the flavor was more pronounced with thicker slices. They made me feel like a knife skills champ.
The salad was pretty good. I think my sumac is a bit old, so fresh sumac would probably have even more punch. And my good olive oil was very nice in this recipe. I will definitely keep it in the summer potluck rotation. I've been using my lentil and quinoa salads a lot, and it's nice to have something else to toss in there. I am a leftover fan, but the leftovers of the salad weren't great. They weren't bad, but the radishes lost most of their crunch, and the pink leached out of their skins, so the feta was a weird rosy color. So I'd recommend making just as much as you think you can eat in one sitting.
The buttered bread with radishes was good, but I don't think it was any better than buttered bread without radishes. So if you feel the need to eat some radishes, both of these dishes are good, but I still don't think I like radishes enough to spend money on them on a regular basis. I haven't tried the radish leaves yet, though. I think they might be a nice addition to a regular lettuce salad. Perhaps I'll start buying radish bunches just for the leaves. I kind of do that with beets already. Beets are good, but I like beet greens even more.
I'm not including the recipes because I followed the magazine recipe basically word-for-word, so you can just use the link above, and I'm pretty sure you're smart enough to slice up radishes and put them on buttered bread without a recipe.