by Heather Hartman
- 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
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.
Add 1 pint of halved cherry tomatoes or 1 diced heirloom tomato.
Dressing will keep in the refrigerator for up to one week, but the salad will not; serve immediately.