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Bon Appétit

Smashed Cucumbers and Radishes in Yogurt Sauce

By Amiel Stanek

4.0

(1)

Plastic deli container with smashed cucumber and radish salad.
Photo by Alex Lau

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 small garlic clove, finely grated
2 teaspoons fresh lemon juice
½ cup plain whole-milk Greek yogurt
2 tablespoons olive oil
Pinch of sugar
Kosher salt, freshly ground pepper
4 ounces Persian cucumbers
4 ounces red radishes, trimmed

Preparation

  1. Step 1

    Combine garlic and lemon juice in a small bowl and let sit 5 minutes.

    Step 2

    Whisk yogurt, oil, and sugar in a large bowl; season with salt and pepper. Whisk in garlic mixture.

    Step 3

    Using a rolling pin, meat mallet, or the flat side of a chef’s knife, lightly whack cucumbers and radishes so they begin to split apart (but not so forcefully that you smash them to smithereens). Tear cucumbers and radishes into bite-size pieces with your hands and fold into yogurt mixture. Season salad with more salt and lots and lots of pepper.

    Step 4

    Transfer salad to an airtight container; cover and chill at least 2 hours. Shake to combine before serving.

    Do Ahead: Salad can be made 3 days ahead. Keep chilled.

TagsBon AppétitSaladCucumberVegetableRadicchioChicoryLeafy GreensYogurtDairySideDinnerGluten FreeNut FreeVegetarianEasyWeeknight Meals5 Ingredients or FewerNo-CookSummer

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