Cucumber Radish Salad Dill (Printer-Friendly)

A crisp spring salad with cucumbers, radishes, scallions, and a bright dill dressing to enliven any meal.

# 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 15 minutes, making it perfect for those moments when you need something fresh without the fuss.
  • The dill vinaigrette is tangy and herbaceous enough to make simple vegetables feel elegant and intentional.
  • It pairs beautifully with almost anything, from grilled fish to roasted chicken, or stands alone as a light lunch.
02 -
  • Don't dress the salad more than 30 minutes before serving, or it becomes waterlogged and loses its crisp edge—timing matters here.
  • The most common mistake is using a dull knife for slicing, which bruises vegetables instead of cutting them cleanly, making them weep and wilt.
03 -
  • Keep your vinaigrette ingredients at room temperature before whisking, as cold oil and vinegar resist emulsifying; this small detail makes an enormous difference in texture.
  • If your guests are picky about raw radishes, let them soak in ice water for 10 minutes before slicing—it mellows their peppery heat slightly without removing their character.
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