Chop the cucumber into bite-sized pieces, roughly 1-2cm in size with varying shapes

Slice the radishes thinly

Slice the red onion thinly

Mince the fresh flat-leaf parsley finely

Add all vegetables to a large bowl

Season the Vegetables:

Add a generous pinch of salt to the vegetable bowl and mix well

Squeeze one lemon wedge over the vegetables

Mix again and set aside to rest

Make the Yogurt Base:

Mince the garlic clove very finely

In a smaller bowl, combine Greek yogurt, minced garlic, juice from another lemon wedge, and a pinch of salt

Mix thoroughly until well combined

Chill (Optional):

If not serving immediately, refrigerate both bowls to let flavors develop

Assemble Just Before Serving:

Spread the yogurt mixture evenly across a large flat plate

Tip out any excess liquid that has collected at the bottom of the vegetable bowl

Drizzle the vegetables with olive oil and mix

Taste and add salt or lemon juice if needed

Final Presentation:

Spoon the seasoned vegetables on top of the yogurt-covered plate

Drizzle with additional olive oil over everything

Serve immediately and enjoy

Storage Tip: Vegetables and yogurt can be prepared up to 4 hours ahead and stored separately in the refrigerator. Combine just before serving for best texture.