Rye Berry Salad with Cider-Yogurt Dressing and Herbs

• 1 small garlic clove

Kosher salt

• ½ cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil

Freshly ground black pepper

• ¾ cup rye berries
• 2 Persian cucumbers, halved lengthwise, sliced into ½-inch pieces
• 1 tablespoon white wine vinegar
• ½ teaspoon kosher salt, plus more
• 2 tablespoons olive oil
• ½ small head cauliflower, cut into small florets

Freshly ground black pepper

• 1 bunch small red radishes, trimmed, halved, thinly sliced
• 3 scallions, thinly sliced on a diagonal
• 1 tablespoon fresh lemon juice
• ½ cup parsley leaves with tender stems
• ¼ cup chopped fresh dill

1. Thinly slice garlic. Sprinkle with a pinch of salt and use the side of a knife to mash into a paste. Place in a small bowl and mix with yogurt, vinegar, and oil; season with salt and pepper.
2. Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
3. Cook rye berries in a pot of boiling salted water until al dente, 45–60 minutes. Drain; spread out on a large rimmed baking sheet to cool.
4. Meanwhile, toss cucumbers, vinegar, and ½ tsp. salt in a small bowl. Let sit 30 minutes; drain.
5. Heat oil in a large skillet over medium-high. Cook cauliflower, stirring occasionally, until golden brown and tender, 8–10 minutes. Season with salt and pepper; let cool slightly.
6. Combine rye berries, cucumbers, cauliflower, radishes, and scallions in a medium bowl. Drizzle with dressing and lemon juice; toss to combine. Season with salt and pepper. Add parsley and dill and toss just to bring together.
7. Do Ahead: Rye berries, cucumbers, and cauliflower can be prepared 3 days ahead. Cover and chill separately.