Cucumber salad with radish and dill
Instructions:
This salad tastes best up to 1 hour after making it. To make ahead store the salad components separately (up to 3 hours), and toss before serving. 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
SERVES 4 TO 6
- Put the cucumber, radishes, and lemon zest in a medium bowl. Add the cheese.
- Make the vinaigrette: Whisk together the 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 the vinaigrette to the cucumber mixture; toss well. Garnish with the dill. Discard the garlic clove before serving. Refrigerate the salad in an airtight container up to 1 hour.