Cucumber Radish Dill Salad (Print Version)

Fresh cucumbers and radishes tossed in a zesty dill vinaigrette for a crisp, vibrant salad.

# 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 Prepare:

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: no cooking, no fuss, just knife skills and a quick whisk.
  • The dill vinaigrette is so versatile: you'll find yourself drizzling it on grilled fish, roasted vegetables, or even boiled potatoes.
  • It tastes fresher the next day: the vegetables soften slightly while the flavors deepen, making it perfect for meal prep.
02 -
  • Slice everything before you make the vinaigrette: I learned the hard way that prepping in the wrong order means your vegetables sit around losing their crunch while you're still chopping.
  • Don't dress the salad too early: More than ten minutes and the cucumbers release water, diluting the vinaigrette and turning the whole thing sad and limp.
03 -
  • Chill your serving bowl and plates: Cold salad on cold ceramics stays crisp longer and tastes more refreshing.
  • Keep the vinaigrette separate until the last moment: If you're serving this at a gathering, dress it just before people eat so the vegetables stay crunchy and look vibrant.
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