Thinly slice the red radishes using a mandolin or by hand.
Slice the cherry tomatoes in half.
Chop the cilantro leaves and stems.
Slice the pickled hot peppers.
Zest and juice the lemon.
Grate the garlic clove.
Combine all the prepared vegetables in a bowl.
Drizzle with olive oil and toss to coat.
Serve and enjoy the crispy, cheesy, and refreshing vegetable delight.
