by Heather Hartman
Ingredients:
- 2 large cucumbers
- 1 bunch radishes, sliced
- 1 red onion, sliced
- 1/2 cup plain yogurt or goat milk yogut
- 1/2 tsp cumin seeds
- 1/2 tsp peppercorns
- 1 clove garlic, minced
- 2 Tbsp lemon juice
- 2 Tbsp fresh herbs (tarragon, sage, Thai basil, etc.), chopped
Directions:
Soak red onions in water for 10 minutes to mellow the flavor.
Peel, quarter and seed cucumbers. Slice into half moons.
Mix onions, cucumbers and radishes in a bowl.
Pound cumin seeds and peppercorns in a mortar and pestle.
Mix yogurt, cumin seeds, peppercorns, garlic and lemon juice. Drizzle over salad.
Sprinkle salad with fresh herbs and serve.
Variations:
Add 1 pint of halved cherry tomatoes or 1 diced heirloom tomato.
Notes:
Dressing will keep in the refrigerator for up to one week, but the salad will not; serve immediately.
