Cucumber salad with radish and dill

Here is a great dish submitted by Hannah from Phase A. If I ate vegetables this would be one of my favorites!

Ingredients

• 1 English cucumber or 3 Kirby cucumbers, halved lenghwise, seeded, thinly sliced
• 4 large radishes (about 6 ounces), 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 sprigs, 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 cucumber, radish, and lemon zest in a medium bowl, and add cheese.
2. Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl, whisking until sugar has dissolved; season with salt and pepper. Whisk in the oil in a slow, steady stream until emulsified.
3. Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container up to 1 hour.