Summer Radish Salad

2 cups sliced radishes

½ teaspoon salt

1 cup sliced red onion

1 cup seeded and sliced cucumber

½ cup extra virgin olive oil

2 tablespoons white wine vinegar

½ teaspoon white sugar

1 clove garlic, minced

1 teaspoon chopped fresh dill

Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.

Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.