For many of us, the weather continues to waffle back and forth: One day we’re grabbing our light spring jacket, the next we’re reluctantly grabbing our heavy winter coat—the one we’d been sure we’d worn for the last time. Stuffing our arms into puffy sleeves—and indignantly leaving behind the hat we know our ears might appreciate—we grumble about when rosé season will finally arrive (now!) and when we’ll be able to picnic (soon?).
This salad is the perfect I-wish-I-was-outside salad. It’s the spring version of summery potato salad—sans potatoes. It has a mix of crunch (radishes and cucumber) and mush (feta and hard-boiled eggs); and for a lettuce-free salad, it’s surprisingly filled with green: fresh dill, scallions, and radish tops. And its sour cream and yogurt dressing is comforting, thickly coating every bite, consoling us that warmer weather is surely right around the corner.
Her directions on chopping and slicing the vegetables are sparse, and unfortunately, she’s no longer with us to ask exactly how she did it. I chose a medium-dice for the cucumbers and thin slices for the radishes (which meant I had to hand-separate clumps of radish slices in the salad since they were prone to sticking together). The good news is, the salad will taste good however you prep the vegetables: Slice the radishes into half-moons, finely dice the cucumbers, or roughly chop them both and call it a (spring) day.
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 1 1/2 tablespoons fresh dill, chopped
- Salt and freshly ground black pepper
- 3 fresh, firm, bright-green cucumbers (Persian or English)
- 1 bunch very fresh radishes with the green tops
- 3 hard-boiled eggs
- 5 to 6 scallions, green and white parts, chopped
- 1 cup good feta cheese (French or Greek), chopped or crumbled into medium-sized cubes