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
