Begin by washing your mini or Persian cucumbers and radishes thoroughly under cold water. Using a sharp knife or mandolin, thinly slice the cucumbers and radishes into uniform pieces for even texture. Aim for about 1/8-inch thickness.

In the same large bowl, add finely chopped fresh dill and chives to the sliced vegetables. Use a spoon to gently toss the mixture, ensuring the herbs are evenly distributed.

In a separate medium bowl, combine plain Greek yogurt, extra virgin olive oil, red wine vinegar, honey, kosher salt, garlic powder, and freshly ground black pepper. Whisk until smooth and creamy.

Pour the dressing over the vegetable mixture and gently toss together with a spatula, ensuring an even coating of the creamy yogurt dill dressing.

Serve immediately to maintain freshness and texture. If preferred, allow the salad to chill briefly in the refrigerator before serving.

To store, keep the salad ingredients and dressing separate in airtight containers for up to one day.