Radish and Cucumber Salad with Dill combines peppery crunch, cool cucumber, and fresh herbs in a light lemon dressing. It is an easy side for a warm main course, and you can make it without turning on the stove. The important step is removing a little moisture from the cucumber before mixing everything together. That keeps the dressing flavorful instead of letting it disappear into a puddle of vegetable juices.
A bright salad with plenty of crunch
This recipe serves four as a side and takes about 25 minutes, including a short draining time. Olive oil gives the vegetables a light coating, lemon adds brightness, and Dijon mustard brings the dressing together. A small amount of honey is optional. Use it to soften a sharp lemon rather than to make the finished salad sweet.
Use a wide bowl for mixing so you can turn the slices gently without crushing them. Have a colander and a clean tea towel ready before you begin. Prepare the rest of your meal first, then dress the salad shortly before serving for the freshest texture.
Ingredients
For the vegetables
- 1 large English cucumber, about 350 to 400 g
- 200 g radishes, trimmed
- 2 spring onions, finely sliced
- 3 tablespoons chopped fresh dill, plus extra fronds to finish
- 1/2 teaspoon fine salt, for draining the cucumber
For the dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice, plus extra to taste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey, optional
- Freshly ground black pepper
- A small pinch of fine salt, if needed after tasting
English cucumbers have thin skins and small seeds, so they need little preparation. Persian cucumbers also work; use roughly the same total weight. If you have a garden cucumber with thick skin, peel it completely or leave alternating strips. Scoop out a loose, watery seed core with a teaspoon before slicing.
Choose firm radishes with smooth skins and wash carefully around their stem ends. Both round red radishes and elongated French breakfast radishes work well. Fresh dill should smell fragrant and have feathery leaves. Include tender stems when chopping, but discard thick stalks that would feel coarse in the finished salad.
How to make radish and cucumber salad with dill
- Slice the cucumber. Trim the ends and cut into rounds or half-moons about 2 to 3 mm thick. Keep the thickness fairly even so the slices soften at a similar rate. Half-moons are especially easy to pick up with a fork.
- Salt and drain. Place the cucumber in a colander over a bowl and toss with the 1/2 teaspoon fine salt. Leave for 10 to 15 minutes while you prepare the remaining ingredients. This releases some moisture and seasons the slices.
- Prepare the radishes and herbs. Slice the radishes slightly thinner than the cucumber using a sharp knife. Trim and slice the spring onions, using the white and tender green parts. Chop the dill and reserve a few fronds for serving.
- Whisk the dressing. Combine the olive oil, lemon juice, mustard, optional honey, and a few grinds of black pepper in a large bowl. Whisk until combined. Taste a small drop; it should be lively and lemony without being unpleasantly sharp.
- Dry the cucumber. Shake the colander, then spread the slices on a clean tea towel or kitchen paper. Pat thoroughly. Taste a slice first; if it seems too salty, rinse briefly under cold water and dry again before proceeding.
- Toss gently. Add the cucumber, radishes, spring onions, and chopped dill to the dressing. Fold together until evenly coated. Taste a radish and cucumber slice together before adding extra lemon, pepper, or a small pinch of salt.
- Serve. Transfer to a shallow serving bowl and scatter with the reserved dill. If liquid has collected underneath, use a slotted spoon to lift the vegetables out of the mixing bowl.
A mandoline can help you make even slices, but use its hand guard. Avoid cutting the cucumber into transparent sheets, which become floppy quickly. A little thickness preserves its bite. The denser radishes can take a finer cut, spreading their peppery flavor throughout the bowl.
Balance the dressing and keep the texture
If the salad tastes watery, drain away the excess liquid before adjusting the seasoning. More dressing will struggle to coat vegetables sitting in cucumber juice. Next time, dry the salted slices more thoroughly and wait until the meal is ready before tossing everything together.
If the radishes are particularly hot, hold back on the spring onion and black pepper. A few extra cucumber slices can soften the overall flavor. Keep the dill generous, as its freshness helps bring the mild cucumber and sharper radishes together.
If the dressing tastes harsh, add another teaspoon of olive oil or a small drizzle of honey. Toss and taste again before adding more. If the salad tastes flat, try a small pinch of salt first, followed by a little lemon if necessary.
Variations and serving suggestions
For a creamy version, whisk two tablespoons of thick plain yogurt into the dressing and start with half the lemon juice. Yogurt brings its own tang, so taste before adding the rest. This version also benefits from being served promptly, while the cucumber still has a firm bite.
White wine vinegar can replace the lemon juice. Begin with two teaspoons and add more to taste. A little finely grated lemon zest gives fragrance without adding liquid; wash the lemon first and grate only the yellow outer layer, leaving the bitter white pith behind.
Serve the salad beside baked fish, grilled chicken, lentil patties, or an omelet. It also makes a refreshing companion to warm potatoes and crusty bread. If your main course has a strongly flavored sauce, keep the salad lightly dressed so the cool vegetables and dill remain clear.
Preparing ahead and storing leftovers
Wash and dry the vegetables ahead if helpful, and refrigerate the dressing in a separate covered container. Slice and salt the cucumber closer to serving time. Chop the dill near the end of preparation, then toss everything together once your main course is ready.
Refrigerate leftovers promptly in a covered container and aim to eat them the next day. The cucumber will release more liquid and soften, while the radishes may tint the dressing pink. Drain off excess liquid and taste before seasoning again. The softer leftovers work well alongside a sandwich or a bowl of cooked grains.
