Radish, tomato, and yogurt salad

Description

Perfect for an everyday table. Place a damp paper towel in a fine sieve and set the sieve over a bowl. Pour the yogurt into the sieve and refrigerate. Let the yogurt drain for about three hours, until it reaches the consistency of soft cheese. To make the sauce, combine oil, vinegar, mint, salt, and pepper in a small container with a tightly sealed lid. Chill. In a large container with a tightly sealed lid, place radishes, tomatoes, and cucumbers. Cover the vegetables with parchment paper, then place the cut salad greens on top. Close the container and refrigerate. Before serving, remove the parchment paper, pour in the sauce, and toss the salad. Add the yogurt, mix well, and serve with lavash if desired. Garnish as preferred and serve.

Instructions