Radish and Cucumber Salad
If you’re looking for a light, refreshing salad that’s packed with crunch and flavor, this Radish and Cucumber Salad is the perfect choice. Crisp cucumbers and peppery radishes are tossed in a simple lemon-herb dressing, creating a fresh side dish that pairs beautifully with grilled meats, seafood, or Mediterranean-inspired meals.Not only is this salad incredibly easy to make, but it’s also naturally low in calories and loaded with vitamins, making it a healthy addition to any meal.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Cuisine: Mediterranean
Course: Salad, Side Dish
Ingredients
For the Salad
1 large cucumber, thinly sliced
8–10 radishes, thinly sliced
¼ red onion, thinly sliced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
For the Dressing
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
½ teaspoon honey
Salt and black pepper, to taste
Optional Add-Ins
Crumbled feta cheese
Avocado slices
Cherry tomatoes
Sunflower seeds
Chickpeas
Instructions
Step 1: Prepare the Vegetables
Wash and slice the cucumber, radishes, and red onion as thinly as possible for the best texture.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, salt, and black pepper until well combined.
Step 3: Assemble the Salad
Place the cucumber, radishes, red onion, parsley, and dill in a large bowl.
Pour the dressing over the vegetables and toss gently until evenly coated.
Step 4: Serve
Serve immediately for maximum freshness, or chill for 15 minutes before serving to allow the flavors to blend.
Notes & Tips
Recipe Notes
English cucumbers work especially well because they have fewer seeds.
Fresh herbs add the most flavor, but dried herbs can be used if necessary.
This salad tastes even better after a few minutes of chilling.
Expert Tips
Slice the vegetables thinly using a mandoline for a restaurant-style presentation.
Add feta cheese for a Mediterranean twist.
For extra crunch, sprinkle with toasted sunflower seeds before serving.
Taste the dressing before adding it and adjust the lemon or salt as needed.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes. You can prepare it a few hours in advance and keep it refrigerated until serving.
How long does it last?
The salad stays fresh in an airtight container in the refrigerator for up to 2 days.
Can I use different herbs?
Absolutely. Mint, cilantro, or chives all work well in this recipe.
Is this salad vegan?
Yes, simply replace the honey with maple syrup or omit it entirely.
What dishes pair well with this salad?
It pairs wonderfully with grilled chicken, salmon, shrimp, kebabs, or Mediterranean grain bowls.
Nutritional Information
Calories: 90
Protein: 1g
Carbohydrates: 5g
Fiber: 2g
Sugar: 3g
Fat: 7g
Saturated Fat: 1g
Sodium: 120mg
Final Thoughts
This Radish and Cucumber Salad is simple, crisp, and incredibly refreshing. The combination of crunchy vegetables, fresh herbs, and bright lemon dressing makes it a versatile side dish that’s perfect for spring and summer meals. Whether you’re serving it at a barbecue, packing it for lunch, or enjoying it alongside grilled proteins, this salad brings freshness and flavor to every bite.