Cucumber, Radish and Feta Salad

Inspired by khiar bel na’na, a Levantine cucumber salad made with dried mint and orange blossom water, this pretty dish makes a delightful kickoff to a summer dinner, or include it as part of a cold mezze spread. A combination of fresh mint with dried gives it a layered coolness; radishes and scallion add texture and colorful pizzazz. It was included in our July 2020 story about cucumber salads.

The salad calls for sliced scallion greens — but don’t throw away the white parts. Place them, with their roots still attached, in a glass with a little water and place the glass on a window sill — in a few days, the greens will start to grow back, and you can keep snipping them and using them. Be sure to change the water every day.

Serves 4 .

Ingredients

1 English cucumber, peeled, cut in half vertically and sliced 1/4 inch thick, or 3 Persian cucumbers, cut into 1/4-inch rounds

1 teaspoon salt

1 tablespoon white wine vinegar or Champagne vinegar

1 teaspoon orange blossom water

1 teaspoon chopped fresh mint

1 teaspoon dried spearmint

1/2 teaspoon nigella seeds

1 tablespoon extra virgin olive oil

4 ounces radishes (about 4 or 5 medium radishes), sliced thin

2 scallions (green part only), sliced

2 tablespoons crumbled feta

Instructions

1. Place the cucumber slices in a strainer or colander, toss with the salt, and place it over a bowl to drain for 20 minutes.

2. While the cucumber is draining, make the dressing. In the bottom of a medium salad bowl, combine the vinegar, orange blossom water, fresh and dried mint and nigella seeds. Whisk in the olive oil.

3. When the cucumber has finished draining, add them to the salad bowl (no need to rinse). Add the radishes, scallion and feta, toss well to combine, and serve immediately.