Smashed Cucumbers and Radishes in Yogurt Sauce

Ingredients

• 1 small garlic clove, finely grated
• 2 teaspoons fresh lemon juice
• ½ 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

Steps

1. Let garlic and lemon juice sit together in a small bowl for 5 minutes.
2. In a large bowl, whisk yogurt, oil and sugar, season with salt and pepper, then whisk in the garlic mixture.
3. Lightly strike cucumbers and radishes with a rolling pin, meat mallet or flat side of a chef's knife until they start splitting, without smashing them to smithereens. Tear by hand into bite-sized pieces and fold into the yogurt mixture. Season with more salt and lots of pepper.
4. Put in an airtight container, cover and chill at least 2 hours. Shake to combine before serving.
5. The salad can be prepared 3 days ahead; keep chilled.