FRESH CUCUMBER AND RADISH SALAD WITH DILL

A crisp, refreshing salad combining thinly sliced cucumbers and radishes marinated in a light vinegar dressing with fresh dill. Perfect as a quick side dish or a palate cleanser, this salad offers balanced acidity and a subtle sweetness — ideal for warm days or as an accompaniment to grilled dishes.

🕒 Prep Time: 15 minutes

🍽️ Yields: 2 servings

Ingredients

3 fresh cucumbers
3 red radishes
1 sprig fresh dill, chopped
Salt, to taste
Freshly ground black pepper, to taste

Marinade:

3 tbsp vinegar (rice vinegar preferred for mildness; white wine vinegar also works)
6 tbsp water
1 tbsp oil (olive or neutral)
1 tsp sugar

Instructions

Prepare the Vegetables
- Thinly slice the cucumbers and radishes. For best results, use a slicer for uniform, delicate slices.
- Place them in a bowl, sprinkle with salt, mix well, and let rest for 30 minutes to 1 hour.
Drain and Squeeze
- Drain the liquid released by the vegetables.
- Squeeze the slices gently between your palms or, for larger quantities, use a clean cloth or cheesecloth to remove as much moisture as possible.
Combine with Dill and Pepper
- Transfer the drained vegetables to a mixing bowl.
- Add chopped dill and a pinch of freshly ground black pepper.
Make the Marinade
- Stir sugar into water until dissolved.
- Add vinegar and oil to the mixture and whisk to combine.
Marinate the Salad
- Pour the marinade over the vegetables and toss gently to coat evenly.
- Let the salad marinate for at least 1 hour before serving for best flavor.
Serve
- Serve fresh, ideally on the day of preparation for optimal texture and taste.

🍽️ Serving Suggestions

Serve this salad chilled as a side with grilled meats, roasted vegetables, or simply as a light, healthy snack.

📝 Final Thoughts

This cucumber and radish salad is a vibrant and healthy dish that’s easy to prepare with minimal ingredients. The delicate balance of sweet, sour, and fresh herbal notes makes it an excellent complement to many meals, especially during warmer seasons.