Cucumber Radish Salad Dill (Printable View)

Refreshing cucumber and radish salad with a vibrant dill vinaigrette dressing.

# 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 Make It:

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 fifteen minutes flat, no cooking required—perfect when you want something fresh but your kitchen time is limited.
  • The peppery bite of raw radishes against cool cucumber creates this snappy texture contrast that actually makes you taste each ingredient separately, then together.
02 -
  • Slice everything as thin as you can manage—thick slices make this feel boring and heavy instead of bright and alive.
  • Don't skip the five-minute rest period, tempting as it is to dive right in; that's when the magic actually happens and flavors find each other.
03 -
  • Pat your cucumber slices dry with a clean towel before they hit the bowl—excess moisture is the only enemy this salad has.
  • Keep everything cold until the moment you dress it, then serve immediately or within thirty minutes when the textures are still at their best.
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