Charred-Cucumber-and-Radish Salad with Yogurt

charred cucumber and radish salad with yogurt
Photo: Jake Stangel
Prep Time:
40 mins
Total Time:
40 mins

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.


  • 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

  • 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)


  1. 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.

  2. 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

Related Articles