Cucumber Radish Dill Vinaigrette (Print-Friendly)

Crunchy cucumbers and peppery radishes tossed with dill vinaigrette create a fresh, light 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

# Cooking 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 Tips:

01 -
  • It takes fifteen minutes from start to table, making it the salad you'll actually make on busy weeknights instead of buying limp pre-packaged options.
  • The dill vinaigrette is tangy enough to make you pause mid-bite and wonder why you haven't made it a dozen times before.
  • Radishes stay wonderfully crisp and peppery, never getting soft or forgettable like they do in heavy cream-based dishes.
02 -
  • Don't slice your vegetables too far ahead; cucumbers start weeping after about twenty minutes, making the salad soggy and pale.
  • The dill must be fresh and shouldn't be chopped until just before you use it, or it bruises and turns dark and loses that bright, clean flavor.
03 -
  • Use a mandoline or vegetable slicer if you have one—it ensures your slices are uniform and thin enough to let the vinaigrette do its work properly.
  • Chill your serving bowl in the freezer for five minutes before tossing the salad if you want everything to stay crisp and cold throughout the meal.
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