Cucumber Radish Dill Vinaigrette (Printable)

Refreshing cucumber and radish blend with a bright dill vinaigrette, perfect for a light, flavorful side.

# 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

# 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 Tips:

01 -
  • It comes together in 15 minutes flat, no cooking required, just knife work and confidence.
  • The dill vinaigrette is tangy enough to feel grown-up but honeyed just enough to make you want another bite.
  • This salad stays crisp for hours, making it the perfect companion to grilled fish or roasted chicken without any fussing.
02 -
  • Over-tossing makes cucumbers weep watery tears and turns your vinaigrette dilute, so handle it like you're folding something precious.
  • If you slice everything and make the vinaigrette ahead, keep them separate until the last moment—waiting is what makes this salad stay crisp and vibrant.
03 -
  • A mandoline slicer transforms this from a knife-skills challenge into a smooth operation, and the uniform thickness means everything dresses evenly.
  • If your dill is looking tired or wilted, blanch it briefly in hot water to revive it, then dry it thoroughly before chopping—it sounds strange but it actually works.
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