Featherlight wisps of vegetables – radish, zucchini and peach – are the basic building blocks of this Summer-inspired carpaccio. Drizzled with a light & lemony yogurt dressing and a scattering of cilantro, it's almost too pretty to eat. But so delicious that once you take your first bite, it's hard not to finish the rest immediate. —Feed Me Dearly
Salt and pepper
A few sprigs of cilantro
In This Recipe
Thinly slice the zucchini and the radishes using a mandoline.
Pile the vegetables on a platter and thinly slice a few white peaches over the top.
In a bowl, whisk together the Greek yogurt, the milk, a little lemon juice, and then season with salt and pepper.
Drizzle the lemony yogurt dressing over the top of the carpaccio, and then a few drops of really good olive oil (I used my Hatchery Other Brother olive oil), scatter some cilantro over the top and you’re all set.