Cucumber Radish Dill Salad (Printer-friendly)

Crunchy cucumbers and radishes tossed with a bright dill vinaigrette for a refreshing spring dish.

# 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 Make It:

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's ready in 15 minutes flat, which means you can stop overthinking and actually enjoy your dinner.
  • The dill vinaigrette is bright enough to wake up your taste buds without any heavy cream or fuss.
  • Radishes add this surprising peppery snap that makes you feel like you're eating something a little fancy, even though you're not.
02 -
  • Don't let this salad sit much longer than 30 minutes before serving, or the cucumbers will start weeping and diluting your dressing—timing is everything.
  • If you're making this ahead, keep the dressing separate and toss it in right before serving; this one trick changed my entire relationship with make-ahead salads.
03 -
  • Chill your serving bowl beforehand—the cool ceramic keeps the salad colder longer and tastes noticeably fresher.
  • If your vinaigrette breaks or looks separated, just whisk it again right before serving; sometimes dressings need a little reminder to stay together, just like the rest of us.
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