This vibrant Cucumber Radish Salad is a refreshing celebration of crisp vegetables and bright herbs, dressed in a light, tangy vinaigrette. Ready in just 20 minutes, it’s the perfect side dish for warm days when you want something light yet satisfying. The combination of crunchy cucumbers, peppery radishes, and fresh herbs creates a symphony of flavors that will leave you feeling refreshed and nourished.
Why You’ll Love This Recipe
- Quick and Simple: From cutting board to table in just 20 minutes—perfect for those evenings when cooking feels like too much work.
- Incredibly Fresh: This salad celebrates raw vegetables at their finest, delivering that garden-fresh taste that’s impossible to resist.
- Versatile: Works beautifully as a side dish for almost any meal, from grilled meats to hearty sandwiches, or even as a light lunch on its own.
- Nutritious: Packed with vegetables and herbs, this salad delivers hydration, vitamins, and minerals in every bite.
Ingredients You’ll Need
- English cucumber: The star of the show, providing a refreshing crunch and subtle sweetness. English cucumbers work best here as they have fewer seeds and thinner skin.
- Radishes: These add a peppery bite and gorgeous color contrast. Their natural spiciness balances the coolness of the cucumber perfectly.
- Celery: Brings another layer of crunch and a subtle earthy flavor that complements the other vegetables.
- Fresh herbs (dill, chives, and mint): This trio creates a garden-fresh flavor profile. Dill adds anise notes, chives bring mild onion flavor, and mint delivers a cooling sensation.
- Goat cheese: Provides creamy richness and tanginess that brings everything together. Its slight acidity complements the crisp vegetables beautifully.
- Olive oil: Use a good quality extra-virgin for the best flavor in your dressing.
- Shallots: Milder than onions, they add aromatic depth to the dressing without overwhelming.
- White wine vinegar: Brings brightness and acidity to balance the richness of the olive oil and goat cheese.
- Honey: Just enough sweetness to round out the dressing and help it cling to the vegetables.
- Sumac: This bright, citrusy spice adds a unique tang that elevates the entire salad.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Different Cheese Options
Swap the goat cheese for feta for a more assertive, briny flavor, or try fresh mozzarella pearls for something milder.
Add Some Protein
Turn this side dish into a main meal by adding grilled chicken, canned tuna, or chickpeas.
Cucumber Alternatives
If English cucumbers aren’t available, Persian cucumbers work wonderfully, or even regular cucumbers with the seeds scooped out.
Make It Creamier
For a creamier dressing, add a tablespoon of Greek yogurt to the vinaigrette.
How to Make Cucumber Radish Salad
Step 1: Prepare the Dressing
In a large salad bowl, combine the olive oil, minced shallots, white wine vinegar, honey, sumac, and kosher salt. Whisk until well combined and slightly emulsified. Making the dressing directly in your serving bowl saves on dishes and allows the flavors to build.
Step 2: Prep Your Vegetables
Thinly slice the English cucumber, radishes, and celery. The thinner you slice, the more elegant the salad will look and the better it will absorb the dressing. A mandoline works wonderfully here if you have one.
Step 3: Chop Your Herbs
Finely mince the dill and chives, and roughly chop the mint leaves. Fresh herbs make all the difference in this salad—their aromatic qualities bring everything to life.
Step 4: Combine and Toss
Add all your sliced vegetables and chopped herbs to the bowl with the dressing. Gently toss everything together until well coated. The vegetables should glisten with the dressing.
Step 5: Add the Finishing Touches
Crumble the goat cheese over the top of the salad. Finish with a crack of fresh black pepper and an extra sprinkle of salt if desired. Serve immediately while everything is at its crispest.
Pro Tips for Making the Recipe
- Slice vegetables as thinly as possible for the most elegant presentation and best texture. A mandoline is your friend here!
- Make ahead tip: Prepare all ingredients and store separately, then combine just before serving to maintain maximum crispness.
- Let the dressing sit with the shallots for a few minutes before adding other ingredients to mellow the shallots and infuse the oil.
- Taste before serving and adjust seasoning as needed—different goat cheeses vary in saltiness, which might affect your final seasoning.
How to Serve
This vibrant salad works perfectly alongside grilled proteins or as part of a larger spread. Here are some serving suggestions:
Perfect Pairings
Serve alongside grilled salmon, lemon chicken, or a juicy steak for a complete meal. The fresh crunch provides wonderful textural contrast to cooked proteins.
Part of a Spread
Include this salad in a summer buffet or mezze platter with hummus, olives, and warm pita bread.
As a Sandwich Companion
The bright flavors make it an excellent side for rich sandwiches like grilled cheese or paninis.
Make Ahead and Storage
Storing Components
For maximum freshness, you can prepare all components up to 24 hours ahead and store separately. Slice vegetables, chop herbs, and make dressing—then combine just before serving.
Storing Leftovers
If you have leftover dressed salad, it will keep in the refrigerator for about a day, though the vegetables will soften somewhat and release water. The flavor will still be good, but the texture won’t be as crisp.
Refreshing Leftovers
To perk up day-old salad, drain any excess liquid, add a few fresh herb leaves, and a light drizzle of olive oil before serving.
FAQs
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Can I make this salad ahead of time?
While you can prepare the components ahead of time, it’s best to combine them just before serving. The salt in the dressing will draw moisture from the vegetables, making them less crisp over time. If you need to make it ahead, wait to add the dressing until serving time.
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What can I substitute for sumac if I can’t find it?
Sumac has a unique tangy, lemony flavor that’s difficult to replicate exactly. In a pinch, you can substitute lemon zest mixed with a pinch of paprika, or simply add extra lemon juice to the dressing for brightness.
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Is there a dairy-free alternative to the goat cheese?
Absolutely! You can skip the cheese entirely for a lighter salad, or try a dairy-free option like avocado for creaminess. Toasted nuts or seeds would also add a nice texture contrast without dairy.
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Can I use dried herbs instead of fresh?
Fresh herbs are really essential for the vibrant flavor of this salad. Dried herbs won’t provide the same bright, aromatic qualities. If you must substitute, use only about a third of the amount called for and stick to dried dill only (skip dried mint and chives).
Final Thoughts
This Cucumber Radish Salad brings together simple ingredients in a way that truly celebrates fresh, crisp flavors. It’s the kind of recipe that reminds you how satisfying straightforward food can be when quality ingredients take center stage. Whether you’re serving it at a summer gathering or enjoying it as a light lunch, this salad delivers a perfect balance of textures and flavors that will leave everyone asking for the recipe. Give it a try the next time you’re craving something refreshing!
Print
Cucumber Radish Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salads
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This light and refreshing cucumber radish salad is a delightful mix of crunchy vegetables, fresh herbs, and creamy goat cheese, all tossed in a tangy-sweet dressing. Perfect as a side dish or a quick salad for any meal.
Ingredients
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon minced shallots
- 2 teaspoons white wine vinegar
- 2 teaspoons honey
- 1/4 teaspoon sumac
- 1/2 teaspoon kosher salt
For the Salad:
- 1 large English cucumber, thinly sliced
- 12 radishes, thinly sliced
- 3 stalks of celery, thinly sliced
- 1/4 cup minced dill
- 1/4 cup minced chives
- 3 tablespoons chopped mint
- 4 ounces goat cheese (chèvre)
Instructions
- Make the dressing: In a salad bowl, combine olive oil, shallots, white wine vinegar, honey, sumac and kosher salt. Whisk everything together until the dressing is emulsified and well-combined.
- Assemble the salad: Add the sliced cucumber, radishes, celery, dill, chives, and mint to the bowl with the dressing. Toss everything together until the vegetables are evenly coated with the dressing.
- Finish and serve: Top the salad with crumbled goat cheese, freshly cracked black pepper, and an additional sprinkle of salt if desired. Serve immediately for the best flavor and texture.
Notes
- This salad is best enjoyed fresh as the vegetables may release water if stored for too long.
- You can adjust the amount of honey or sumac depending on your taste preferences for sweetness or tanginess.
- Feel free to substitute goat cheese with feta or leave it out for a vegan option.
- If you don’t have sumac, lemon zest or a bit of lemon juice can offer a similar tangy note.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 8 mg
