Cucumber Radish Yogurt Salad (Printable Version)

Crisp cucumbers and radishes in a creamy yogurt dill dressing, ready in 15 minutes.

# What You'll Need:

→ Vegetables

01 - 2 medium cucumbers, thinly sliced
02 - 1 bunch radishes (about 8), thinly sliced

→ Dairy

03 - 1 cup plain Greek yogurt

→ Herbs & Aromatics

04 - 2 tablespoons fresh dill, finely chopped
05 - 1 clove garlic, minced

→ Condiments & Seasonings

06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon extra virgin olive oil
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Using a sharp chef's knife, slice the cucumbers and radishes as thinly and uniformly as possible. Transfer to a large mixing bowl and set aside.
02 - In a separate small bowl, whisk together the Greek yogurt, chopped dill, minced garlic, lemon juice, and olive oil until smooth and well combined. Season with salt and freshly ground black pepper.
03 - Pour the yogurt dressing over the sliced cucumbers and radishes. Toss gently with a fork or tongs until every piece is evenly coated.
04 - Taste the salad and adjust the salt, pepper, or lemon juice as needed to balance the flavors.
05 - Refrigerate for 10 minutes to allow the flavors to meld, or serve immediately as a refreshing side dish.

# Expert Hints:

01 -
  • It requires zero cooking, which means your kitchen stays cool even on the hottest afternoons.
  • The creamy yogurt dressing clings to every slice and somehow tastes even better the next day.
02 -
  • Salt the cucumber slices lightly and let them drain for five minutes before dressing, otherwise the salad releases water and turns soupy by the second bowl.
  • Garlic becomes more pungent the longer it sits in yogurt, so if you are making this a day ahead consider using half a clove instead.
03 -
  • A mandoline slicer makes uniform radish and cucumber coins in seconds, but watch your fingertips because that blade does not care about your weekend plans.
  • Letting the dressed salad rest even briefly allows the garlic and dill to permeate the yogurt in a way that stirring alone never achieves.