Food & Cooking Recipes Salad Recipes Cucumber Salad with Radish and Dill 3.1 (69) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 25, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 Cucumbers and radishes are a good pair, each offering distinctive texture, flavor, and color. This Cucumber Salad with Radish and Dill is a refreshing side dish. 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 ½ cups) 2 tablespoons white-wine vinegar 1 tablespoon finely chopped fresh dill, plus more sprigs, torn, for garnish ½ teaspoon sugar 1 garlic clove, crushed with the flat side of a large knife Coarse salt and freshly ground pepper ¼ cup plus 1 tablespoon olive oil Directions Put cucumber, radish, and lemon zest in a medium bowl, and add cheese. 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. 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. Rate it Print