Mediterranean Salad of Cucumbers, Radishes And Feta

We made a couple of changes to this recipe. The first was to saute the onions, only because we don't like raw onions. The other change was to substitute dill for mint.

Ingredients:

• 2 lbs cucumbers, peeled and thinly sliced
• Coarse salt
• 1 cup plain yogurt
• 2 TBS red wine vinegar
• 3 TBS olive oil plus additional oil to saute onion
• 1 large clove garlic, minced or pressed
• 1/4 cup onion, finely minced
• 3 TBS fresh dill, finely minced
• Freshly ground black pepper
• 12 radishes, thinly sliced
• 1 cup feta cheese, diced

Place the sliced cucumbers in a colander, sprinkle with coarse salt and let drain for one hour.

Saute minced onion in a small amount of olive oil just until soft (but not brown). Combine the yogurt, vinegar, oil and garlic in a mixing bowl and whisk until smooth. Add the sauteed onion, dill and ground black pepper. (The dressing can be refrigerated at this point and served later.) To serve, rinse cucumber slices thoroughly and dry on paper towels. Add cucumbers and radishes to yogurt dressing. Serve slightly chilled, topped with feta cheese.