Cucumber Salad with Radish and Dill
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.
Recipe information
Yield
serves 4 to 6
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
Preparation
Step 1
Put the cucumber, radishes, and lemon zest in a medium bowl. Add the cheese.
Step 2
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.
Step 3
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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