Cucumber Radish Dill Salad (Print Version)

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

# 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 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 5-10 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 flat—no cooking required, just knife work and whisking.
  • The dill vinaigrette is tangy enough to stand on its own, so you don't need heavy cream or complicated techniques to make it shine.
  • It's the kind of dish that actually tastes better after sitting for a bit, so you can prep it early and let your kitchen relax.
02 -
  • If you slice everything and then let it sit uncovered in the fridge, the cucumbers will weep water for hours—make your vinaigrette first, then slice and dress immediately to keep things crisp.
  • The temptation to make this ahead and store it dressed is real, but resist; it's best within a couple of hours of assembly because the vegetables will eventually soften and the flavor becomes muddy.
03 -
  • If your radishes are particularly large or hot-tasting, soak the thin slices in ice water for ten minutes before dressing—it mellows their bite slightly without removing their personality.
  • Make the vinaigrette in a jar instead of a bowl, cap it, and shake it vigorously; the emulsification happens faster and you can store any extras for the next few days.
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