If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: 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
- 2-3 zucchini
- 8-10 radishes
- 1-2 white peaches
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 2 teaspoons lemon juice
- Salt and pepper
- Olive oil
- A few sprigs of cilantro
- 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.