Cucumber Radish Dill Salad (Printable)

Refreshing salad combining cucumbers, radishes, and a zesty dill vinaigrette for a light, crisp taste.

# 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

# How To:

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 Tips:

01 -
  • It comes together in the time it takes to brew tea, no cooking required.
  • The peppery bite of fresh radishes paired with cool cucumber feels like a palate cleanser and a full dish at once.
  • The dill vinaigrette is tangy enough to make you feel fancy but easy enough to make on a weeknight without fussing.
02 -
  • Don't make this more than a few hours ahead or the cucumbers will weep water and dilute the vinaigrette—it's best assembled shortly before serving.
  • If you're using a dull knife, the cucumber edges will bruise and turn mushy, so sharpen your blade before you start slicing.
03 -
  • If your radishes are older and a bit woody, soak the slices in ice water for fifteen minutes before assembly to crisp them back up.
  • Shake the vinaigrette jar one more time right before pouring—the mustard keeps things emulsified, but a quick shake ensures everything is still married together.
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