- 1 small garlic clove, finely grated
- 2 teaspoons fresh lemon juice
- 1/2 cup plain whole-milk Greek yogurt
- 2 tablespoons olive oil
- Pinch of sugar
- Kosher salt, freshly ground pepper
- 4 ounces Persian cucumbers
- 4 ounces red radishes, trimmed
- Combine garlic and lemon juice in a small bowl and let sit 5 minutes.
- Whisk yogurt, oil, and sugar in a large bowl; season with salt and pepper. Whisk in garlic mixture.
- Using a rolling pin, meat mallet, or the flat side of a chef’s knife, lightly whack cucumbers and radishes so they begin to split apart (but not so forcefully that you smash them to smithereens). Tear cucumbers and radishes into bite-size pieces with your hands and fold into yogurt mixture. Season salad with more salt and lots and lots of pepper.
- Transfer salad to an airtight container; cover and chill at least 2 hours. Shake to combine before serving.
- Salad can be made 3 days ahead. Keep chilled.