Cucumber Radish Dill Salad (Printable Version)

Refreshing mix of cucumbers, radishes, and dill vinaigrette, ideal for a light and crunchy side.

# 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

# 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 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 fifteen minutes, making it perfect when you're hungry now, not in an hour.
  • The peppery bite of radishes stays crisp and surprising, never turning mushy or meek.
  • You'll taste what fresh dill actually tastes like when it's treated with respect, not buried under other flavors.
02 -
  • Don't slice the vegetables until you're ready to dress them—they'll start weeping liquid and the salad becomes a soggy disappointment within twenty minutes.
  • Taste the vinaigrette on its own before dressing the vegetables so you can adjust the salt and acid while you still can.
03 -
  • Keep everything cold by chilling your bowl and plates before assembling—cold temperatures make crisp vegetables taste even more alive.
  • Use a mandoline slicer if you have one and trust your fingers, because thickness consistency means the salad cooks evenly as the vinaigrette does its work.
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