Radish Tzatziki

Radish Tzatziki


My very good friend Sara made radish tzatziki for a brunch that I hosted in Berlin. Her and her boyfriend came over to help me prep the night before, and we stayed up until 2am making quiches and drinking Federweisser, a young German wine that comes out just as it begins to ferment in autumn. 

I bought some pink radishes to just serve raw for the brunch, but Sara suggested that we make a radish yogurt dip instead. This dip is tangy from the yogurt and crunchy from the radishes. The garlic adds a nice bite, and the lemon is a refreshing break between all the champagne and pastries. The best part: if you can find pink or purple radishes, it turns a beautiful pastel hue.

A lesson learned after drinking while making this: Once you grate the radishes, you have to squeeze out all of the excess water. It smells briny and slightly rancid, and that night while a little tipsy after all the wine, I decided to make a cocktail with radish water and gin. Needless to say, I'll stick to the yogurt dip and plenty of fresh flatbread




  • 500 g Greek yogurt (I used Fage)
  • 3 big purple daikon radishes, around 400 g
  • 1 large cucumber, seeded
  • 2 small garlic cloves, grated 
  • Zest of a full lemon, plus half of its juice 
  • Extra virgin olive oil, 1 teaspoon plus more for garnish 
  • Fresh mint, chiffonade 
  • Fresh parsley, chiffonade
  • Salt, pepper to taste
  • Garnish: drizzle of olive oil and lemon, fresh herbs, sliced radishes


  1. Grate the radishes with a box grater so that they are the same size as little matchsticks. Peel and de-seed the cucumber. Grate to the same size as the radishes 
  2. Place radish and cucumber in a clean kitchen towel and squeeze out excess water
  3. Mix the radish and cucumber with the remaining ingredients in a bowl. If the dip is too thick, add more olive oil and lemon until it gets to a desired consistency. If it is too thin, you can place it over cheese cloth and a strainer to let some of the water drain out overnight in the fridge. 
  4. Add salt and pepper to taste
  5. Cover and allow to chill in the fridge for at least an hour before serving. Even better if served the next day. 
  6. Garnish with a drizzle of olive oil, squeeze of lemon, flaky salt, pepper, herbs, and sliced radishes. Serve with pita, or homemade flatbread