Description
This cucumber radish salad is a crisp, creamy, and refreshing summer side dish featuring thinly sliced cucumbers and radishes tossed in a tangy Greek yogurt dill dressing. Ready in just 10 minutes, it adds color and coolness to any warm-weather meal and pairs beautifully with grilled meats, tarts, or wraps.
Ingredients
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4 mini or Persian cucumbers (or 1 large English cucumber)
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1 bunch radishes (approx. 150 g)
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3 tbsp finely chopped fresh dill (or 2 tsp dried dill)
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¼ cup chopped fresh chives (or ½ cup thinly sliced scallions)
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⅓ cup plain Greek yogurt
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2 tbsp extra virgin olive oil
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2 tsp red wine vinegar (or apple cider vinegar)
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1 tsp honey
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½ tsp kosher salt
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¼ tsp garlic powder
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Freshly ground black pepper to taste
Instructions
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Slice cucumbers and radishes thinly using a mandolin or sharp knife (approx. 2 mm thick).
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In a large bowl, combine cucumbers, radishes, dill, and chives.
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In a separate bowl, whisk together Greek yogurt, olive oil, vinegar, honey, salt, garlic powder, and black pepper until smooth.
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Pour the dressing over the veggies and toss gently until evenly coated.
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Serve immediately for the freshest crunch.
Notes
Use full-fat Greek yogurt for the best creamy texture.
Chill vegetables beforehand for extra crispness.
Adjust tanginess with more or less vinegar and honey.
If the dressing is too thick, thin it with a splash of cold water.
Store vegetables and dressing separately if making ahead; combine just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American