Every time I make this Cucumber Radish Salad, it instantly brings me back to warm afternoons, garden-fresh veggies, and the cool tang of creamy yogurt dressing.
It’s crisp, light, and incredibly refreshing—exactly what I crave when the weather starts to warm up or when I need a break from heavy meals.
Why I Love This Recipe
I adore how fast and fuss-free this salad is.
The combination of crunchy cucumbers and peppery radishes, tossed in a yogurt dill dressing, feels both nostalgic and modern.
It’s a side dish that brightens up everything it touches—from grilled meats to simple sandwiches—and it’s always a hit at potlucks or brunches.
What You’ll Need (Ingredient Highlights)
Mini or English cucumber: Brings that signature crisp texture without too many seeds.
Radishes: Add a peppery crunch that balances the creamy dressing.
Fresh dill & chives: Bright herbs that lift the flavor and scream “summer.”
Greek yogurt: Tangy and creamy base for the dressing.
Red wine vinegar & honey: A zippy-sweet contrast that brings everything together.
Garlic powder, salt & pepper: Subtle seasoning that enhances the freshness.
Pro Tips Before You Start
Use a mandolin for even, ultra-thin slices—this helps the flavors soak in better.
If using dried dill, rub it between your fingers before adding to release more aroma.
For the best texture, dress the salad just before serving.
Want it extra chilled? Slice the veggies and pop them in the fridge 30 minutes before tossing.
If you need it dairy-free, swap the Greek yogurt with a plant-based version.
How to Make Cucumber Radish Salad
Step 1: Slice the Veggies
Using a sharp knife or mandolin, thinly slice the cucumbers and radishes.
Try to make the slices as uniform as possible for the best texture.
Step 2: Toss with Herbs
Place the sliced cucumbers and radishes into a large mixing bowl.
Add chopped dill and chives (or scallions), then give it a gentle toss to distribute the herbs evenly.
Step 3: Whisk the Dressing
In a separate bowl or large measuring cup, whisk together the Greek yogurt, olive oil, vinegar, honey, salt, garlic powder, and a few cracks of freshly ground black pepper.
Taste and adjust seasoning if needed.
Step 4: Combine & Serve
Pour the dressing over the veggies and toss gently to coat.
As soon as the dressing hits the cucumbers, they’ll begin to release moisture—so serve immediately for the best texture and flavor.
Step 5: Storing for Later
If you want to make this ahead of time, store the sliced veggies and the dressing separately in the refrigerator.
Combine just before serving to avoid a watery salad.
What to Serve It With
This salad pairs beautifully with:
Grilled chicken, salmon, or shrimp
Roasted potatoes or grilled corn
Egg salad sandwiches or veggie wraps
Feta-stuffed pita or hummus plates
Variations / Substitutions
Herb swap: Try fresh parsley or mint instead of dill for a different flavor profile.
Add-ins: Crumbled feta, sliced avocado, or chickpeas can bulk it up.
Creamier version: Mix in a spoonful of mayo with the yogurt for extra richness.
Vegan version: Use coconut yogurt or any non-dairy yogurt alternative.
Spicy twist: Add a pinch of chili flakes or a dash of hot sauce to the dressing.
Storage & Leftovers
This salad is best enjoyed immediately after mixing.
Leftovers will keep in the fridge for about 1 day, but the cucumbers will continue to release water.
For best results, store the veggies and dressing separately if prepping ahead.
Always give it a quick stir before serving if it’s been sitting.
FAQs
Can I use sour cream instead of Greek yogurt?
Yes! Sour cream gives a richer taste. It works perfectly in place of Greek yogurt.
What’s the best cucumber to use?
Mini or Persian cucumbers are ideal due to their crispness and thin skin.
English cucumbers also work well if thinly sliced.
Can I make this salad ahead of time?
You can prep the veggies and dressing separately, but don’t toss them together until just before serving to avoid sogginess.
What other herbs pair well with this salad?
Fresh mint, parsley, or even tarragon can add a new layer of flavor.
Is it okay to use dried herbs instead of fresh?
Absolutely. Use one-third the amount if substituting dried for fresh, and rub them between your fingers to release flavor.
Can I double the recipe for a party?
Yes! Just scale up each ingredient proportionally. It’s perfect for picnics or potlucks.
How can I make it more filling?
Add chickpeas, quinoa, or cooked lentils to turn it into a light meal.
Final Thoughts
This Cucumber Radish Salad is the kind of dish that feels simple yet sophisticated.
It brings a vibrant, herbaceous lift to any meal, and the creamy dressing ties it all together with minimal effort.
Whether you’re enjoying it solo on a sunny patio or serving it at a gathering, it’s bound to disappear fast.
Cucumber Radish Salad
Ingredients
- 4 mini or Persian cucumbers or 1 large English cucumber
- 1 bunch radishes
- 3 tablespoons finely chopped fresh dill or 2 tsp dried
- ¼ cup chopped fresh chives or ½ cup sliced scallions
- ⅓ cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar or apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- Freshly ground black pepper to taste
Instructions
- Thinly slice cucumbers and radishes using a sharp knife or mandolin.
- Place them in a large bowl with chopped dill and chives. Mix gently.
- In a separate bowl, whisk together yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.
- Pour dressing over vegetables and toss to coat. Serve immediately.
- If prepping ahead, store veggies and dressing separately in the fridge up to 1 day. Combine just before serving.
- See full steps with tips & photos → https://wimpysdiner.net/refreshing-cucumber-radish-salad/
