Cucumber Salad with Radish and Dill

• 1 English cucumber or 3 Kirby cucumbers, halved lengthwise, seeded, and thinly sliced
• 4 large radishes (about 6 ounces), thinly sliced
• Zest of 1 lemon, plus 2 tablespoons fresh lemon juice (1 lemon total)
• 6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)
• 2 tablespoons white-wine vinegar
• 1 tablespoon finely chopped fresh dill, plus more, 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 the cucumber, radishes, and lemon zest in a medium bowl.
2. Add the cheese.
3. Make the vinaigrette: Whisk together the lemon juice, vinegar, dill, sugar, and garlic in another medium bowl; season with salt and pepper.
4. Whisk until the sugar has dissolved.
5. Whisk in the oil in a slow, steady stream until emulsified.
6. Add the vinaigrette to the cucumber mixture; toss well.
7. Garnish with the dill.
8. Discard the garlic clove before serving.
9. Refrigerate the salad in an airtight container up to 1 hour.

cucumber, radishes, lemon, feta cheese, whitewine vinegar, fresh dill, sugar, garlic, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/cucumber-salad-with-radish-and-dill-392403 (may not work)