Name: End of Summer Salad
Yield: 4
Ingredients: 3 Persian cucumbers, halved and sliced; 1 large orange bell pepper, seeded and diced; 1 medium red onion, finely diced; A handful of cherry tomatoes, quartered; A handful of radishes, sliced; 1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh dill; 4 ounces of sheep's milk feta, finely diced; Fleur de sel; 1 tsp Chaat Masala; Fresh lemon; Olive oil; Espelette pepper

I love this time of year here in Brooklyn. Summer vegetables abound, and fresh herbs and radishes are returning now that the heat has died down. This salad is ripe, fresh, bright, and just a little bit hot, just like the end of summertime.

End of Summer Salad

Christian Leue

Servings/Yield

Ingredients

3 Persian cucumbers, halved and sliced
1 large orange bell pepper, seeded and diced
1 medium red onion, finely diced
A handful of cherry tomatoes, quartered
A handful of radishes, sliced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh dill
4 ounces of sheep's milk feta, finely diced
Fleur de sel
1 tsp Chaat Masala
Fresh lemon
Olive oil
Espelette pepper

Directions

Combine the vegetables, feta, and herbs in a bowl along with a few big pinches of salt and the Chaat Masala. Give everything a good toss to mix.
Add the juice of 1 lemon and a healthy glug of olive oil (I usually use about 1/4 cup).
Toss well to mix again, then taste and adjust the seasonings and salt to your liking. I always add a generous quantity of Espelette pepper.