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2 pounds cucumbers, peeled and thinly sliced
Place the sliced cucumbers in a colander, sprinkle with coarse salt and let drain for one hour. Sauté minced onion in a small amount of olive oil just until soft (but not brown). Combine the yogurt, vinegar, oil and garlic in a mixing bowl and whisk until smooth. Add the sautéed onion, dill and ground black pepper. (The dressing can be refrigerated at this point and served later.) To serve, rinse cucumber slices thoroughly and dry on paper towels. Add cucumbers and radishes to yogurt dressing. Serve slightly chilled, topped with feta cheese.
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