Cucumber Radish Salad
Easy Home Cooking
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!
Prep Time 15 minutes mins
Total Time 15 minutes mins
Servings 4
Calories 90 kcal
- 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
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/
• 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.