Cucumber Radish Salad

Ingredients

• 16 ounces English cucumber – thinly sliced
• 1 tsp kosher salt
• 8 ounces radishes – thinly sliced
• 2 ounces red onion – thinly sliced
• 0.25 cup fresh dill – finely chopped
• 2 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 0.25 tsp black pepper – freshly ground
• 2 tbsp extra-virgin olive oil

Instructions

1. Thinly slice the cucumber, radishes, and red onion; finely chop the dill.
2. Toss the cucumber slices with the kosher salt in a colander set over the sink and let stand until they release noticeable liquid, 10–15 minutes; gently press and pat dry (do not rinse).
3. In a small bowl, whisk the apple cider vinegar, granulated sugar, and black pepper until the sugar dissolves; slowly whisk in the extra-virgin olive oil until emulsified.
4. In a large bowl, combine the drained cucumbers, radishes, red onion, and dill. Pour over the dressing and toss to coat evenly.
5. Let the salad sit 5–10 minutes to meld, then taste and adjust seasoning if needed. Serve chilled or at cool room temperature.