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Cucumber Salad with Radish and Dill

3 cucumbers

 4 large radishes

 Zest of lemon

2 T. fresh lemon juice

 6 oz feta cheese, coarsely crumbled

 2 T. white wine vinegar

 1 T. finely chopped fresh dill

 1/2 t. sugar

1 garlic clove crushed/chopped

 1/4 c. plus 1 T. olive oil

 Salt and freshly ground pepper

 

Put cucumbers, radishes, and lemon zest in a medium bowl. Add cheese. 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. 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 an hour.