Cucumber Radish Dill Salad (Printable)

Crisp cucumbers and peppery radishes tossed in a bright dill vinaigrette for a fresh, light dish.

# What You Need:

→ 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

# Steps:

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.

# Expert Advice:

01 -
  • It comes together in fifteen minutes, which means you can actually make it on a weeknight without stress.
  • The dill vinaigrette is so bright and punchy that it transforms humble vegetables into something that tastes like you spent hours on it.
  • It pairs beautifully with almost anything grilled or roasted, making it the kind of side dish that genuinely improves whatever meal you're serving.
02 -
  • Don't dress this salad hours ahead of time; the vegetables will get soggy and sad, so make it within thirty minutes of serving.
  • Taste the dressing before you commit all the salt—the Dijon and vinegar already bring saltiness, so you often need less than you'd think.
03 -
  • Keep your cucumbers cold until the last minute—this keeps them crisper longer and makes the whole salad more refreshing.
  • If your radishes are particularly large or old, they'll taste bitter; younger, smaller radishes are sweeter and more elegant in a delicate salad like this.
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