A riff on the Indian condiment raita, this salad of chopped salad vegetables and yogurt is ideal for a hot summer night at the beach. Serve with crackers.
|2||cups plain Greek yogurt|
|2||scallions, trimmed and thinly sliced|
|3||Armenian or pickling cukes, coarsely chopped|
|5||small vine tomatoes,
4 cut into ½-inch pieces, 1 cut into thin wedges
|Handful sugar snap peas, strings removed, pods thinly sliced|
|4||radishes, coarsely chopped|
|Handful fresh mint leaves, coarsely chopped|
|Salt and pepper, to taste|
|Extra mint (for garnish)|
1. In a bowl, whisk the yogurt until smooth.
2. Add the scallions, cukes, chopped tomatoes, sugar snaps, radishes, mint, salt, and pepper.
3. Garnish with mint and the wedges of tomato. Sheryl Julian