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rjalinsky
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Chop your cucumber into bite-sized pieces. I like them roughly cut so the shapes vary, but anything about 1-2cm will do. Slice the radishes and red onion thinly, then add them all to a large bowl. Mince the fresh parsley and add it as well. Add a generous pinch of salt, mix, squeeze of one lemon wedge, then mix again. Set aside.
Mince your garlic finely, then in a smaller bowl add the yogurt, garlic, squeeze of another lemon wedge, and pinch of salt. Mix well. If not serving immediately, both prepped bowls can be stored in the fridge now.
Just before serving, spread the yogurt mixture on a large flat plate.
Carefully tip out any excess liquid that has collected at the bottom of the vegetable bowl. Drizzle with olive oil, mix, then taste. Add salt or lemon if needed.
Spoon the vegetables on top of the yogurt plate, then drizzle it all with more olive oil. Serve immediately and enjoy.