Cucumber Radish Dill Salad (Print View)

A refreshing salad featuring crunchy cucumbers, radishes, and zesty dill vinaigrette.

# Components:

→ 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 Advice:

01 -
  • Ready in just 15 minutes with zero cooking required
  • Crisp, refreshing textures perfect for warm weather
  • Bright dill vinaigrette adds sophisticated herbaceous notes
  • Naturally vegetarian and gluten-free
  • Pairs beautifully with grilled proteins or stands alone as a light appetizer
02 -
  • Use a mandoline for paper-thin, uniform vegetable slices
  • English cucumbers work best as they have fewer seeds
  • Make the vinaigrette in a jar and shake vigorously for perfect emulsification
  • Prepare the salad up to 2 hours ahead, but add vinaigrette just before serving to maintain crispness
  • Check your Dijon mustard label if serving to guests with specific allergen concerns
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