Cucumber Radish Salad Dill (Printable)

A refreshing blend of cucumbers, radishes, scallions, and dill vinaigrette—perfect as a light side or appetizer.

# 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 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 Advice:

01 -
  • Ready in just 15 minutes with no cooking required
  • Fresh, crunchy vegetables provide satisfying texture and peppery flavor
  • Light and refreshing—perfect for warm weather or as a palate cleanser
  • Vegetarian and gluten-free, making it suitable for various dietary needs
  • The homemade dill vinaigrette is bright, tangy, and far superior to store-bought dressings
  • Easily customizable with additional vegetables or herbs from your garden
02 -
  • Use a mandoline slicer for perfectly uniform, paper-thin vegetable slices
  • Make the vinaigrette in a jar and shake vigorously for easy emulsification
  • Let the salad rest for 5–10 minutes before serving to allow flavors to develop
  • Fresh dill is essential—avoid dried dill for this recipe
  • If cucumbers are very watery, salt and drain them first to prevent a soggy salad
  • Taste and adjust seasoning just before serving, as vegetables can dilute the dressing
  • Store leftover vinaigrette in the refrigerator for up to one week
Go Back