Cucumber, Radish and Feta Salad

Original recipe by: Leslie Brenner

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 addition to a cold mezze spread. My addition of fresh mint in addition to the dried mint gives it a layered coolness; radishes and scallion add texture and colorful pizzazz.

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…