2 cucumbers (or other small cucumbers without large seeds)
10-12 large radishes
1/2 cup + 1/4 cup crumbled Feta cheese
1 T red wine vinegar
1 tsp. chopped fresh thyme
1 T olive oil
2 T buttermilk (or use regular milk or water)
Cut ends off cucumbers, cut in half lengthwise, then cut into half-moon slices about 1/4 inch thick. Wash radishes and trim ends, then cut in half lengthwise and cut into half-moon slices just slightly thinner than cucumbers. Put cucumbers and radishes into salad bowl.
Put 1/2 cup crumbled feta into a bowl or measuring cup. Add chopped fresh thyme and red wine vinegar and mash slightly with a fork. (I agreed with David that it was nice to leave it a little chunky.) Stir in olive oil and buttermilk (or use regular milk or water if you prefer.)
Stir the dressing into the salad. Season to taste with salt and fresh ground black pepper (I didn’t use much salt.) Serve with the extra 1/4 cup crumbled feta sprinkled over the salad.
This will keep in the fridge for a day or two, but it’s better freshly made.