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.

Martha Stewart Living, June 2017


Jake Stangel

Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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