As soon as spring comes, this is the first salad on my menu.
It is really our family’s favorite salad. —Kukla
Test Kitchen Notes
This salad is the perfect I-wish-I-was-outside salad. It’s a spring version of summery potato salad—sans potatoes. It has a mix of crunch (radishes and cucumber) and mush (feta and hard-boiled eggs); for a lettuce-free salad, it’s surprisingly filled with green: fresh dill, scallions, and radish tops. And its thick sour cream and yogurt dressing is comforting, thickly coating every bite, consoling us that warmer weather is surely right around the corner.
Kukla's 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; the latter choice resulted in me needing 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 day. —The Editors
6 to 8
1 1/2 tablespoons
fresh dill, chopped
Salt and freshly ground black pepper
fresh, firm, bright-green cucumbers (Persian or English)
bunch very fresh radishes with the green tops
5 to 6
scallions, green and white parts, chopped
good feta cheese (French or Greek), chopped or crumbled into medium-sized cubes
In This Recipe
In a small bowl, mix together sour cream, yogurt, dill, salt, and pepper.
In your serving bowl, combine chopped cucumbers, radishes (reserve the green tops), chopped eggs, and scallions.
Pour in the sour cream and yogurt sauce and add the feta cheese. Mix gently, trying not to smash the eggs and feta. Garnish with the green leaves from the radishes.
If you aren't planning on serving this immediately, store the salad and the sauce separately in the refrigerator until ready to serve.