Cucumber Radish Salad
This Cucumber Radish Salad is the perfect side for warm weather meals. Thinly sliced cucumbers and radishes are tossed with fresh herbs and coated in a light Greek yogurt dressing with a hint of vinegar and honey. It’s crisp, creamy, and incredibly refreshing—a garden-fresh burst in every bite!
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/
Notes
• Swap in sour cream or mayo for the Greek yogurt if preferred.
• Add thinly sliced red onion for extra bite.
• Leftovers can be stored in the fridge for 1 day but are best eaten fresh.