This Cucumber Radish Salad with Yogurt is light, crisp, creamy, and so refreshing! It makes the best summer side to any grilled dinner.
Have I ever told you that August is my favorite month? I know I go on and on about summer all the time, but August is when I really enjoy it the most. June is filled with anticipation, July flashes by with hustle and bustle, but then in August, everything slows down. Crowds thin out. The humidity breaks. And the locally grown fruits and vegetables are at their absolute prime.
Right now, the garden is just bursting with goodness. This is the time of year when all of my hard work really starts to pay off. Soon I’ll be overwhelmed with tomatoes, chiles and eggplant, but right now I’m swimming in cucumbers. Beautiful, juicy, adorable little kirby cucumbers, just begging to be pickled or sliced into refreshing salads like this one. It’s light, but still satisfying, thanks to the protein-packed Greek yogurt, which is a perfect match for the cool, crisp cukes. It’s just what your August needs.
You can opt to leave out the radishes if you want, but I think they add an interesting contrast of texture and a nice depth of flavor. Dill and mint bring freshness to the party, red onion packs a punch, and extra virgin olive oil smooths it all out, really complimenting the creaminess of the yogurt. Be sure to break out the good stuff, and definitely don’t be shy.
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- 1 cup whole milk Greek yogurt, cold
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- 3 cups thinly sliced cucumbers, cold* (see note)
- 1 cup very thinly sliced radishes, cold
- 1/2 small red onion, thinly sliced
- 2 tablespoons roughly chopped fresh dill
- 2 tablespoons roughly chopped fresh mint
- Plenty of extra virgin olive oil, for drizzling
- Whisk together the yogurt and red wine vinegar, then season to taste with salt and pepper. You’ll want it to taste a bit on the salty side, as it will lessen once the vegetables are mixed in.
- Add the cucumbers, radishes, red onion and half of the dill and mint. Mix until thoroughly combined, then taste for seasoning and adjust as needed. Transfer to a serving bowl, drizzle with several big glugs of extra virgin olive oil and top with the remaining dill and mint. Serve immediately.
- *I used small kirby cucumbers, since they’re what I have growing in the garden. The skins can be a bit tough, so I peel them, but if you use a softer skinned cucumber (like an English or “seedless” variety), peeling is not necessary.
- This salad will taste best the day of, but leftovers still taste pretty good, albeit slightly wilted.
- Serving Size: 4