3 Cucumbers, Peeled and Diced
1 Medium Red Onion, Diced
1 Large Bunch Radishes (12-15)
1 tbs Fresh Basil
6 tbs Extra Virgin Olive Oil
3 tbs Red Cider Vinegar
1 tbs Lemon Juice
2 tbs Red Onion (borrow from what's cut for the salad)
1 tbs Garlic
1 tbs Fresh Basil
2 tsp Fresh Ground Black Pepper
1 tsp Salt
The directions are uncomplicated and quite forgiving to anyone doubting their knife skills. Simply chop, mix, dress and serve.
We like to graduate the size of our dice when it comes to our cucumbers. The first one is quartered lengthwise and then cut into large (but still bite-sized chunks) and each cucumber there after is cut smaller. This is completely unnecessary, however, we like to think it helps to make a more cohesive salad. Here's a more visual explanation of our size difference, showing the first and last cucumber sizes:
You can use either seasoned or plain Feta in this recipe (usually it ends up being what's the least expensive) although the plain Feta will usually yield larger, more substantial chunks. The tubs that come pre-seasoned usually have a smaller crumble to them and can feel "lost" amidst the other textures.
We'd like to tell you that we whisk all our dressings by hand, but 8/10 times that's just not true. The husband's favorite kitchen gadget (which was a substitute for his incessant desire for this) usually blends it up for us without the hassle.
You can also substitute store bought dressings, a decent Italian or Onion Dressing works out splendidly (we just always use all of ours for marinades and are usually out!).
The salad is great right after making, but the flavors will intensify as it sits in the fridge and will be even better as the week progresses.... if it lasts that long. It's perfect to take to a picnic or get together as it's usually different enough from the typical salads that 9/10 it disappears before anything else on the table! Enjoy!