Cucumber Radish Salad Dill (Printable Version)

Refreshing mix of sliced cucumber and radish tossed with a zesty 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

# 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 Tips:

01 -
  • It comes together in under 15 minutes, which means you can throw it together while something else is cooking without stress.
  • The dill vinaigrette is so versatile that you'll find yourself drizzling it on roasted vegetables, grilled fish, and leftover chicken long after the salad is gone.
  • It actually tastes better after sitting for a few minutes, so you can make it ahead and let it do its thing in the fridge.
02 -
  • If you make this more than a couple hours ahead, the vegetables will start releasing water and the salad becomes watery—make it no more than 4 hours in advance and drain any excess liquid before serving.
  • Fresh dill makes an enormous difference here, and if you can't find it, the salad loses most of its personality, so don't settle for dried or substitutes.
03 -
  • A mandoline slicer makes uniform thin slices that cook evenly and look more polished, but a sharp knife works just as well if you take your time.
  • Whisk the vinaigrette in a jar instead of a bowl—you can shake it again right before serving if the oil and vinegar have started to separate, and you can store any leftovers straight in that same jar.
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