Ingredients

• 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

Instructions

1. Combine garlic and lemon juice in a small bowl and let sit 5 minutes.
2. Whisk yogurt, oil, and sugar in a large bowl; season with salt and pepper. Whisk in garlic mixture.
3. 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.
4. Transfer salad to an airtight container; cover and chill at least 2 hours. Shake to combine before serving.
5. Salad can be made 3 days ahead. Keep chilled.