This salad tastes best up to 1 hour after making it. To make ahead store the salad components separately (up to 3 hours), and toss before serving.

　　

Ingredients

serves 4 to 6

　　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

　　

Step 1

Put the cucumber, radishes, and lemon zest in a medium bowl. Add the cheese.

　　

Step 2

Make the vinaigrette: Whisk together the lemon juice, vinegar, dill, sugar, and garlic in another medium bowl; season with salt and pepper. Whisk until the sugar has dissolved. Whisk in the oil in a slow, steady stream until emulsified.

　　

Step 3

Add the vinaigrette to the cucumber mixture; toss well. Garnish with the dill. Discard the garlic clove before serving. Refrigerate the salad in an airtight container up to 1 hour.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.