Refreshing and crunchy spring vegetable salad
1 large or 3 small cucumbers, halved lengthwise, seeded and thinly sliced
4 large radishes, thinly sliced
zest and juice of 1 lemon
6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)
2 tablespoons white-wine vinegar
1 tablespoon finely chopped fresh dill, plus more for garnish
1/2 teaspoon sugar or honey, optional
1 garlic clove, minced
coarse salt and freshly ground pepper
1/4 cup plus 1 tablespoon olive oil
1 large or 3 small cucumbers, halved lengthwise, seeded and thinly sliced
4 large radishes, thinly sliced
zest and juice of 1 lemon
6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)
2 tablespoons white-wine vinegar
1 tablespoon finely chopped fresh dill, plus more for garnish
1/2 teaspoon sugar or honey, optional
1 garlic clove, minced
coarse salt and freshly ground pepper
1/4 cup plus 1 tablespoon olive oil
Put cucumber, radish, and lemon zest in a medium bowl and add cheese.
In a small mason jar add lemon juice, vinegar, dill, sugar, and garlic in another medium bowl, shaking until sugar has dissolved; season with salt and pepper. Add the oil in and shake until emulsified.
Add vinaigrette and feta to cucumber mixture; toss well. Garnish with dill. Refrigerate salad in an airtight container up to 1 hour.
From Martha Stewart
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