Yogurt, Cucumber and Radish Salad



3 cups plain low-fat white or Greek yogurt

1 cup sour cream

3 medium cucumbers, peeled, seeded, sliced, diced or grated or 4-6 Persian cucumbers, finely chopped or grated

1 small white or red onion, minced

1 cup thinly sliced or julienned radishes

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2-3 large cloves garlic, grated

1/4 cup each chopped fresh mint and parsley

1 teaspoon dried or fresh dill

Sea or Kosher salt, white pepper

Olive oil, white or red vinegar (or lemon juice to taste)

Dash of paprika, sumac or za’atar

Sprigs of fresh mint for garnish

Pita bread, cut into quarters if large, halves if small, and warmed

1/4 cup finely chopped walnuts, optional

2-3 tablespoons toasted pine nuts, optional



In a medium bowl, whisk together the yogurt and sour cream until smooth.  Add cucumbers, onion, radishes, garlic, mint, parsley and dill, and toss.  Add salt, pepper, olive oil and vinegar, and toss to coat.  Check seasonings, cover, and chill for 2 hours.

To serve, add walnuts or pine nuts, if desired, and stir to combine.  Serve on top of crisp lettuce leaves, drizzle with olive oil and garnish with paprika and sprigs of fresh mint.

Serve with warm pita bread and grilled meats and vegetables on the side.  Makes a great side dish or summer salad.

Serves 4-6.

Suggestion: Best if served within 24 hours of making. Make sure grated cucumber is well-drained.  Finely chopped cherry tomatoes, green onions, bell pepper, grated zucchini or garbanzo beans may also be added to this salad.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at the ArmenianKitchen.com.


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