Ingredients:
*½ lb. cucumber, halved lengthwise, and thinly sliced (about 2 cups)
½ lb. radishes, thinly sliced (about 2 cups)
1 lemon, zested and juiced
1 clove garlic, peeled and minced
1 tbsp. fresh dill, finely chopped, plus more for garnish
2 tbsp. white wine OR rice vinegar
½ tsp sugar OR honey (optional)
¼ tsp. salt, more to taste
¼ tsp. gound black pepper, more to taste
¼ cup + 1 tbsp. extra virgin olive oil
6 oz. feta cheese, coarsely crumbled (about 1½ cups)
Equipment:
Cutting board
Kitchen knife
Microplane
Juicer
Measuring cups and spoons
Medium bowl
Jar with a lid OR other container for dressing
Directions:
- Wash the fresh ingredients and then halve, slice, zest, juice, peel, mince, and chop them as noted in the ingredients list.
- Put cucumber and radish in a medium bowl.
- To make the dressing, combine the lemon zest and juice, garlic, dill, vinegar, sugar, salt, and pepper in a jar with a lid (or another container). Shake until sugar has dissolved; season with salt and pepper. Add the oil in and shake until emulsified.
- Add the dressing and feta to the cucumber mixture and gently toss together. Garnish with dill.
- Serve immediately or refrigerate for up to 1 hour to prevent the cucumber from becoming soggy.
*Note:
English or Persian cucumbers work best because they are less watery and crisper. Thick slicing cucumbers will also work, but remove seeds before thinly slicing.