Cucumber Salad with Radish and Dill

"It tastes like spring," my daughter said when we gave this salad a try. I wished I had doubled the recipe because it disappeared so quickly. It is originally from Martha Stewart and you can print it here.

Cucumber Salad with Radish and Dill

1 English cucumber or 3 kirby cucumbers, halved lengthwise, seeded, and thinly sliced

4 large radishes (about 6 ounces), thinly sliced

Zest of 1 lemon, plus 2 tablespoons fresh lemon juice (1 lemon total)

6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)

2 tablespoons white wine vinegar

1 tablespoon finely chopped fresh dill, plus more, torn, for garnish

1/2 teaspoon sugar

1 garlic clove, crushed with the flat side of a large knife

Coarse salt and freshly ground pepper

1/4 cup plus 1 tablespoon olive oil

1. Put cucumber, radishes, and lemon zest in a medium bowl. Add cheese.

2. Make the vinaigrette: Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl; season with salt and pepper. Whisk until the sugar has dissolved. Whisk in the oil in a slow, steady stream until emulsified.

3. Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container (or store in a chilled cooler) up to 1 hour.

Serves 4 to 6

Tomato-Chicken Salad

This salad is perfect for late summer when all the vegetables and herbs are fresh from the garden. It was a big hit with my family--definitely a keeper. I found the recipe in Southern Living last year. You can print it here.

Tomato-Chicken Salad

Preheat grill to 400˚ to 450˚ (high) heat. Rub 6 (1-inch-thick) ciabatta or French bead baguette slices with a garlic clove; brush with extra virgin olive oil. Grill bread 1 to 2 minutes on each side or until toasted.

1 lemon
2 lb. assorted tomatoes, halved or chopped
3 cups chopped cooked chicken
1 large English cucumber, sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup sliced green onion
1/4 cup loosely packed fresh basil leaves
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup crumbled feta cheese

Grate zest from lemon to equal 2 tsp.; squeeze juice from lemon to equal 2 Tbsp. Combine lemon zest, juice, tomatoes, and next 8 ingredients in a large bowl. Let stand 10 minutes. Toss with crumbled feta just before serving.

Julie's Note: I toasted the ciabatta in the oven for a few minutes rather than on the grill.