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Cucumber Salad With Radish and Dill
This was pretty yummy — crisp and fresh and flavorful. I didn't realize cucumbers still grew this time of year, but that's the beauty of living in the breadbasket of the state!

• 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. Refrigerate salad in an airtight container up to 1 hour.