One of my favorite summer side dish salads is this cucumber dill feta. Cool, crisp cukes tossed with yogurt and feta usually share a plate with cedar-planked salmon. I have found that a perforated grilling sheet multitasks to let the moisture drip from the salted cuke slices. Another sheet pan underneath for collection. A soggy salad isn't so appealing.
This vegetable and bean salad also tastes lovely with grilled protein, perhaps a pork tenderloin or a bone-in chop. The anchovy is optional, a jar is always present in my pantry, if you don't like or have any don't go out of your way. Half a garlic clove could be a good substitute?
I thought about busting out the mandoline to cut the cucumber and radish paper-thin, but good knife skills get them thin enough. Another option if you have that tool and need more things to wash up.
And just in case you need another cucumber salad for your summertime dining.
Radish, Cucumber, White Bean Salad
three to four servings as side
1/2 medium seedless cucumber, halved lengthwise and sliced thin
1/2 bunch radish, ends trimmed, large ones halved, sliced thin
1 C parsley, loosely packed
1 15 oz can cannellini or northern beans, rinsed and drained
1/4 C white wine vinegar
1/2 C EVOO
1 anchovy filet (optional)
1 small shallot, roughly chopped
S&P to taste
For the dressing-
in your blender or with a stick blender, zap the white wine vinegar, EVOO, 1/2 C of the parsley, anchovy filet if using, shallot, and a pinch of S&P.
For the salad-
Combine the cuke, radish, and beans in a large mixing bowl. Roughly chop the remaining 1/2 C parsley. Pour on most of the dressing and mix thoroughly yet gently, you don't destroy the beans. Taste and adjust S&P if needed, add more dressing if desired. Serve immediately or chill for a few hours while assembling the rest of your meal.