Cucumber Radish Dill Vinaigrette (Printable)

A refreshing mix of cucumbers, radishes, and scallions tossed in a bright dill dressing.

# 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:

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 Hints:

01 -
  • It comes together in 15 minutes flat, which means you can rescue a boring lunch hour or last-minute dinner plate without stress.
  • The peppery radishes and cool cucumbers create this unexpected flavor dance that tastes way more sophisticated than the effort suggests.
  • One bowl, one jar, minimal cleanup—perfect for when you want something nourishing that doesn't leave your kitchen looking like a disaster zone.
02 -
  • Slice your vegetables right before serving or within an hour of making the salad; if they sit too long before the vinaigrette hits them, they'll weep and become limp and disappointing.
  • The mustard is the secret weapon that keeps the vinaigrette from separating—skip it thinking you don't like mustard flavor, and you'll end up with a pooling mess at the bottom of your bowl.
03 -
  • If your radishes seem particularly hot and spicy, slice them and let them sit in ice water for 10 minutes before adding to the salad—this mellows their bite without losing their personality.
  • Make your vinaigrette in a jar so you can shake it vigorously and create a proper emulsion; it tastes smoother and more cohesive than whisking in a bowl.
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