Cucumber Salad with Radish and Dill

Name: Cucumber Salad with Radish and Dill
Ingredients: 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

10 ingredients

9 steps

Ingredients

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

Directions

1

Put the cucumber, radishes, and lemon zest in a medium bowl.
2

Add the cheese.
3

Make the vinaigrette: Whisk together the lemon juice, vinegar, dill, sugar, and garlic in another medium bowl; season with salt and pepper.
4

Whisk until the sugar has dissolved.
5

Whisk in the oil in a slow, steady stream until emulsified.
6

Add the vinaigrette to the cucumber mixture; toss well.
7

Garnish with the dill.
8

Discard the garlic clove before serving.
9

Refrigerate the salad in an airtight container up to 1 hour.