This cucumber dill salad fits into any warm-weather picnic, barbecue or poolside meal – filling bellies with seasonal veggies and satisfying cravings for fresh, crisp flavors. Quickly pickle red onions and cabbage for extra zing, and combine with chopped cucumbers, radishes, peas, feta and dill. Drench in a homemade lemony dressing without worry of wilting. These robust veggies will keep their crunch up to three days in the fridge.
