Boistfort Valley Farm
Community Supported Recipe Box

Radish & Cucumber Salad with Yogurt Dressing


  • 1 cup plain yogurt
  • 1 cup finely diced radishes
  • 1 cup finely diced cucumber
  • 1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon
  • salt
  • 2 tablespoons minced fresh mint or parsley leaves
  • soft-leafed lettuce or pita bread for serving


dish: salad
season: fall

In a cheesecloth-lined sieve set over a bowl let the yogurt drain for 2 hours. In a bowl stir together the drained yogurt, the radishes, the cucumber, the garlic paste, the mint or parsley, and salt and pepper to taste. Divide the salad among individual salad plates lined with the lettuce or serve it as a sandwich filling for the pita bread.

Gourmet, April 1991