New This Month

Cucumber Salad with Radish and Dill


Cucumbers and radishes are a good pair, each offering distinctive texture, flavor, and color.

  • Servings: 6

Source: Martha Stewart Living, June 2005


  • 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


  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.

Cook's Notes

Refrigerate salad in an airtight container up to 1 hour.

Reviews Add a comment