Cucumber Radish Salad Dill (Print)

Crunchy cucumbers and radishes with a bright dill dressing, perfect for a light and fresh side.

# Ingredients:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 6 radishes, thinly sliced
03 - 2 scallions, thinly sliced

→ Vinaigrette

04 - 3 tablespoons extra virgin olive oil
05 - 1 tablespoon white wine vinegar
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon honey
08 - 2 tablespoons fresh dill, finely chopped
09 - Salt and freshly ground black pepper to taste

# Instructions:

01 - In a large bowl, combine the sliced cucumbers, radishes, and scallions.
02 - In a small bowl or jar, whisk together olive oil, white wine vinegar, Dijon mustard, honey, and chopped dill until emulsified. Season with salt and pepper.
03 - Pour the vinaigrette over the vegetables and toss gently to coat evenly.
04 - Let the salad sit for 5 to 10 minutes to allow the flavors to meld.
05 - Serve chilled or at room temperature, garnished with extra dill if desired.

# Pro Tips:

01 -
  • It comes together in 15 minutes, making it your secret weapon for last-minute dinner parties.
  • The peppery snap of fresh radishes against cool cucumbers hits differently than any heavy salad ever could.
  • Dill vinaigrette is bright enough to make you feel virtuous but tasty enough that you'll sneak extra bites straight from the bowl.
02 -
  • Slice your radishes just before serving if you're making this more than a few hours ahead—they'll weep and turn soft if they sit too long in the vinaigrette, losing that satisfying crunch that makes this salad special.
  • The dill is delicate and will darken or wilt if overworked, so add it to the dressing last and don't over-whisk.
03 -
  • Make the vinaigrette ahead of time and store it in a glass jar—it actually deepens in flavor over a day or two, and you can simply shake it before using.
  • If you want to prep the salad in advance without sacrificing texture, slice your vegetables, keep them separately, and only combine everything 10 minutes before serving.
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