Cucumber Radish Dill Salad (Printable Version)

A fresh spring salad with crunchy cucumber, peppery radishes, and a bright dill vinaigrette dressing.

# Ingredient List:

→ 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

# 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 Tips:

01 -
  • It's ready in 15 minutes, which means you can make it while something else is cooking.
  • The dill vinaigrette is so good you'll want to use it on other salads forever.
  • Those radishes give you this peppery snap that keeps every bite interesting.
02 -
  • If you make this more than a few hours ahead, the cucumbers will start to weep and make the salad watery—so slice everything right before dressing if you're planning ahead.
  • The mustard and honey are doing more work than you think; don't skip them or the vinaigrette won't have the same body and balance.
03 -
  • If your Dijon mustard seems too sharp, use half the amount and taste as you go—mustard strength varies between brands.
  • Invest 30 seconds in slicing the vegetables thin; it changes everything about how the salad eats.
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