3 medium cucumbers, thinly sliced
1/2 red bell pepper, seeded, stemmed and diced
1/2 cup thinly sliced radishes
1/2 cup chopped dried apricots
2 tablespoons olive oil
1 tablespoon distilled wine vinegar
2 tablespoons plain yogurt
Salt and freshly ground pepper
1 teaspoon minced fresh thyme leaves
2 ounces feta cheese
Combine the cucumbers, red bell pepper, radishes, and apricots in a large mixing bowl.
In a smaller bowl, whisk the olive oil, vinegar, yogurt, salt and pepper until well blended. Drizzle over the salad.
Add the thyme. Crumble the feta cheese over the salad and toss. Serve at room temperature or slightly chilled.