Cucumber Radish Dill Salad (Printer View)

A light, crunchy salad featuring cucumbers, radishes, and a bright dill vinaigrette for fresh flavor.

# What you'll 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

# Method:

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 5–10 minutes at room temperature to allow the flavors to develop and meld.
05 - Serve chilled or at room temperature, garnished with extra dill if desired.

# Expert Advice:

01 -
  • It's ready in fifteen minutes, which means you can make it while your main course cooks without any stress.
  • The peppery bite of fresh radishes paired with cool cucumber feels elegant enough for guests but simple enough for a weeknight dinner.
  • One batch stays fresh in the fridge for two days, getting better as the vinaigrette soaks into everything.
02 -
  • Slice everything the night before if you want, but dress the salad only ten minutes before serving or the vegetables turn soft and the vinaigrette pools at the bottom looking sad and separated.
  • If your radishes are old or large, they'll taste hot and woody—choose small, firm ones that snap when you bend them, and your salad will taste like spring instead of a challenge.
03 -
  • A mandoline slicer takes the tedium out of getting uniform pieces and makes everything cook evenly, but watch your fingertips—these tools are sharp enough to demand respect.
  • Taste the vinaigrette before pouring it over the vegetables and adjust the seasoning now, not after, since it's easier to balance flavors in a small bowl than in the full salad.
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