Cucumber Radish Salad Dill (Print view)

Refreshing blend of cucumbers, radishes, scallions dressed in vibrant dill vinaigrette for a crisp, light dish.

# 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

# How-To 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 Suggestions:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means summer dinner stress just disappeared.
  • The dill vinaigrette is tangy enough to wake up your palate but not so sharp it overwhelms the delicate vegetables.
  • Leftovers actually taste better the next day as the flavors settle and deepen.
02 -
  • Don't dress the salad more than an hour ahead or the cucumbers will turn soggy and sad no matter how good your intentions were.
  • If you use a food processor to slice your vegetables, you'll end up with sad mush—a sharp knife or mandoline respects the structure of the vegetables in a way a blade never will.
03 -
  • The thinner your vegetable slices, the more surface area they have to absorb the vinaigrette, so invest 30 seconds in using a mandoline if you have one.
  • Make the vinaigrette in a jar and shake it vigorously right before serving—sometimes the oil and vinegar want to separate, and a quick shake brings them back together.
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