Cucumber Radish Dill Salad (Printable)

Crunchy cucumbers and radishes tossed in a bright dill vinaigrette for a fresh, crisp salad experience.

# 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 mixing 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, perfect when you need something fresh but don't have time to fuss.
  • The dill vinaigrette tastes restaurant-quality, making you feel like you've done something impressive with minimal effort.
  • It's naturally gluten-free and vegetarian, so it works for nearly any gathering without compromise.
02 -
  • Don't make the vinaigrette too far ahead—the dill's brightness fades after a few hours, so fresh dressing tastes noticeably better.
  • If you slice the vegetables more than an hour before serving, they'll release water and dilute the vinaigrette, so save your knife work for closer to mealtime.
03 -
  • Chill your bowl before composing the salad if you're serving it cold; this small gesture keeps everything crisp and refreshing longer.
  • Taste the vinaigrette before it touches the vegetables and adjust seasoning then, not after, so you have control over the final flavor.
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