Food & Cooking Recipes Salad Recipes Charred-Cucumber-and-Radish Salad with Yogurt Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jake Stangel Prep Time: 40 mins Total Time: 40 mins Servings: 8 It's worth seeking out edible flowers for this striking Charred-Cucumber-and-Radish Salad with Yogurt summer side dish—we used borage blossoms, sweet alyssum, and nasturtiums. Ingredients 8 mini cucumbers, such as Persian, Armenian, serpent, or burpless, 2 peeled lengthwise into thin strips, 6 left whole 1 bunch golf ball-size radishes, such as watermelon (about 10) 2 cups Greek yogurt or labneh 3 tablespoons extra-virgin olive oil, plus more for drizzling Flaky sea salt, such as Jacobsen (available at jacobsensalt.com) 1 tablespoon nigella seeds, toasted and ground 2 cups watercress, thicker tough stems removed 1 cup nasturtium leaves (optional) 1 cup Tangerine Gem marigold leaves (optional) Zest and juice of 2 lemons Edible flowers, such as sweet alyssum, cucumber flower blossoms, Tangerine Gem marigolds, mint flowers, and borage flower blossoms (optional) Directions Preheat a charcoal grill, or prepare a fire in a fireplace or fire pit. When the flames subside and the coals or wood turn to red embers, place whole cucumbers and radishes directly on embers and cook, turning a few times, until blackened all over, 6 to 8 minutes. Remove; let cool completely, about 20 minutes. Stir together yogurt, oil, and 3/4 teaspoon salt. Dollop 1/4 cup yogurt mixture along one side of each plate. Spread into a half-moon with the back of a spoon; sprinkle with nigella seeds. Toss together watercress, nasturtium leaves, marigold leaves, and cucumber strips; divide evenly among plates, overlapping slightly with yogurt. Cut charred cucumbers on the bias into 1-inch pieces, and quarter radishes lengthwise; divide evenly among plates. Sprinkle with lemon zest; drizzle with juice and oil. Season with salt and garnish with flowers; serve. Cook's Notes For the best flavor, cook the cucumbers and radishes directly in the hot embers or coals of a wood-burning fireplace or in a grill with natural hardwood lump charcoal. If you're using a gas grill, char them on the hottest part, preheated to the highest setting and covered. The edible flowers and leaves are available at chefsgarden.com. Rate it Print