Name: Cucumber Radish Salad with Fresh Herbs
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cups cucumber, thinly sliced; 1 1/2 cups radishes, thinly sliced; 2 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped; 2 tbsp olive oil; 1 tbsp lemon juice or white wine vinegar; 1/2 tsp salt; 1/4 tsp black pepper

Jump to Recipe

Cucumber Radish Salad is a light, crisp, and refreshing side dish made with thinly sliced cucumbers, radishes, onions, and fresh herbs, tossed in a simple vinaigrette.

Why You’ll Love This Recipe

This salad is incredibly fresh and crunchy, making it a perfect companion to grilled dishes, sandwiches, or summer meals. It’s quick to prepare, naturally low in calories, and packed with vibrant color and texture. The herbs add fragrance and flavor without overpowering the natural taste of the vegetables.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cucumbers, thinly sliced
Radishes, thinly sliced
Red or white onion, thinly sliced
Fresh dill or parsley, chopped
Fresh chives (optional)
White wine vinegar or apple cider vinegar
Olive oil
Salt and black pepper
Optional: lemon juice, Dijon mustard

directions

Thinly slice cucumbers, radishes, and onions using a sharp knife or mandoline.
Place vegetables in a large bowl and toss gently.
In a small jar or bowl, whisk together olive oil, vinegar, salt, pepper, and optional lemon juice or mustard.
Pour the dressing over the vegetables and toss to coat evenly.
Add chopped herbs and mix again.
Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.

Servings and timing

Serves 4. Preparation time is 10–15 minutes. No cooking required.

Variations

Add sliced avocado for a creamy texture.
Include crumbled feta or goat cheese for a tangy bite.
Use rice vinegar for a more subtle flavor.
Add a pinch of sugar or honey for a touch of sweetness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the cucumbers and radishes may release water over time. No reheating is required.

FAQs

1. Can I make this salad ahead of time?

Yes, but for best texture, add the dressing just before serving.

2. What type of cucumbers should I use?

English cucumbers or Persian cucumbers are ideal due to their thin skin and minimal seeds.

3. Do I need to peel the cucumbers?

Peeling is not necessary if using thin-skinned varieties. If using regular cucumbers, peeling is recommended.

4. How do I keep the salad from getting watery?

Salt the cucumbers lightly and let them sit for 10 minutes, then drain excess moisture before mixing.

5. Can I use dried herbs instead of fresh?

Fresh herbs are best, but dried dill or parsley can be used in smaller quantities.

6. Is this salad suitable for a picnic or potluck?

Yes, it’s light, easy to transport, and doesn’t require refrigeration for short periods.

7. What other vegetables can I add?

Thinly sliced carrots, celery, or bell peppers work well in this salad.

8. Can I use lemon juice instead of vinegar?

Yes, lemon juice adds a bright, citrusy flavor that pairs well with the crisp vegetables.

9. Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free.

10. How can I make it more filling?

Add chickpeas, grilled chicken, or a boiled egg to turn it into a light meal.

Conclusion

Cucumber Radish Salad is a fresh, tangy, and crunchy side dish that complements a wide variety of meals. It’s easy to make, adaptable, and a reliable favorite when you need something light and refreshing with minimal prep.