Cucumber and Radish Salad with Feta, Red Wine Vinegar, and Buttermilk Dressing

Ingredients

• 8 small Persian cucumbers
• 10-12 large radishes
• 1/2 cup + 1/4 cup crumbled Feta cheese
• 1 T red wine vinegar
• 1 1/2 tsp. chopped fresh thyme
• 1 1/2 T olive oil
• 3 T buttermilk

Directions

1. Trim the cucumbers at both ends, slice them lengthwise, and then cut them crosswise into half-moons about 1/4 inch thick. Rinse the radishes, remove the ends, halve them lengthwise, and slice them into half-moons a little thinner than the cucumbers. Transfer the cucumbers and radishes to a salad bowl.
2. Measure 1/2 cup crumbled feta into a small bowl or measuring cup. Add the fresh thyme, or dried thyme if using, along with the red wine vinegar, then gently mash everything with a fork, leaving a bit of texture. Mix in the olive oil and buttermilk, or regular milk or water if you prefer.
3. Pour the dressing over the cucumber and radish mixture and toss to coat. Add salt and freshly ground black pepper to taste, going easy on the salt if your feta is on the salty side.
4. Scatter the remaining 1/4 cup crumbled feta over the top before serving.
5. The salad can be refrigerated for a day or two, though it is best when served soon after it is made.