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

Instructions

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.