Cucumber Radish Dill Salad (Print Version)

A spring salad featuring crisp cucumbers, radishes, scallions, and a fresh dill vinaigrette.

# 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

# Cooking 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 Suggestions:

01 -
  • It comes together in 15 minutes flat—no cooking, just sharp knife work and whisking.
  • The dill vinaigrette is bright enough to make even the simplest vegetables sing without being heavy.
  • It's naturally vegetarian and gluten-free, so it works for almost any table without feeling like a compromise.
02 -
  • Slice everything thinner than you think you should—thick pieces make this feel like eating raw vegetables, thin slices make it feel like something intentional.
  • Don't skip the resting time; those 5 to 10 minutes are when the vinaigrette actually melds with the vegetables instead of just sitting on top of them.
03 -
  • Make the vinaigrette in a jar and shake it for 30 seconds instead of whisking—it emulsifies just as well and you've got a lid already if you want to store it for later.
  • If the salad sits too long and gets watery, don't panic; just drain some of the liquid from the bottom of the bowl and add a splash more vinaigrette to brighten it back up.
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