Cucumber Radish Dill Salad (Printable Version)

A crisp mix of cucumbers and radishes tossed in a bright dill vinaigrette for a fresh spring 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

# Step-by-Step Directions:

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 15 minutes flat, which means you can make it while something else is cooking without breaking a sweat.
  • The dill vinaigrette tastes fancy enough to serve at a dinner party but feels casual enough for a weeknight side dish.
  • Those paper-thin vegetables create a texture that's almost addictive—crisp without being watery or tough.
02 -
  • Slice those radishes and cucumbers the same thickness, or the thicker pieces will stay crunchy while the thin ones soften into mush—consistency matters more than perfection.
  • If you make this ahead and it gets watery, pour off the excess liquid and make a fresh batch of dressing instead of trying to salvage a diluted one.
03 -
  • Make the dressing in a jar with a tight lid so you can shake it instead of whisking—less cleanup and sometimes better emulsification from the vigorous motion.
  • Slice your cucumbers and radishes right before serving if you have time, since they start releasing water the moment you cut them.
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