Dinner

Cucumber Radish Salad Recipe

ByRafael Mansero February 20, 2026February 20, 2026

Introduction

This refreshing Cucumber Radish Salad combines crisp vegetables with a tangy, dill-infused dressing. It’s a perfect light side dish for warm days or whenever you want a burst of fresh flavors.

A white bowl sits on a white marbled surface, filled with a fresh vegetable salad. The base layer shows thin, round cucumber slices with a pale green color, mixed with bright red cherry tomato halves. On top of this is a layer of thinly sliced radishes, white with pink-red edges, and thin rings of light purple onion. Small sprigs of fresh green dill are scattered on the salad, with light pink juice pooling at the bottom. A silver spoon rests on the edge of the bowl, partially submerged in the salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
¼ cup water
2 tablespoons fresh minced dill
1 teaspoon garlic powder
1 tablespoon rice vinegar
1 ½ teaspoons agave
1 tablespoon dijon mustard
Salt and pepper to taste
2 cups radishes
1 medium cucumber, thinly sliced
½ red onion, thinly sliced
½ pint cherry tomatoes, halved
1 (15-ounce) can garbanzo beans, drained (optional)

Instructions

Step 1: In a large salad bowl, combine olive oil, water, minced dill, garlic powder, rice vinegar, agave, dijon mustard, salt, and pepper. Whisk together until well blended. Taste and adjust seasoning if needed, then set the dressing aside.
Step 2: Using a mandoline or sharp knife, thinly slice the radishes, cucumber, and red onion. Add these sliced vegetables to the bowl along with the halved cherry tomatoes and garbanzo beans if using. Pour the dressing over the salad and toss gently to coat.
Step 3: Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld. For best results, let it sit overnight. Before serving, toss the salad again and serve chilled or at room temperature.

Tips & Variations

Substitute agave with honey or maple syrup for a different touch of sweetness.
Try adding fresh herbs like parsley or chives for an extra layer of flavor.
Use lemon juice instead of rice vinegar for a brighter citrus note.
Omit garbanzo beans for a lighter, vegan-friendly salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, but the vegetables may soften over time. Stir well before serving. This salad is best enjoyed cold or at room temperature and does not require reheating.

How to Serve

A white bowl holds a fresh vegetable salad with many thin red and white radish slices layered over light green cucumber slices and halved red cherry tomatoes. Thin rings of pale purple onion are spread on top, and small green dill sprigs are scattered across the salad. The vegetables sit in a light pink liquid at the bottom of the bowl. Two silver spoons rest inside the bowl, one on each side. The bowl is on a white marbled surface with a white cloth and stacked white plates nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it’s ideal to prepare the salad a few hours or even overnight in advance. This allows the flavors to blend beautifully and the vegetables to marinate in the dressing.

What can I use if I don’t have fresh dill?

If fresh dill isn’t available, dried dill can be used in smaller amounts, or you can substitute with fresh parsley or tarragon for a different but complementary flavor.