Radish and Cucumber Salad
This salad combines thinly sliced radishes and cucumbers tossed in a light vinaigrette, resulting in a crisp, refreshing dish with vibrant textures and earthy flavors. The preparation involves slicing, mixing, and tossing the ingredients to create a bright, colorful presentation perfect as a quick, seasonal side.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Salad tongs or spoon
Ingredients
- 2 radishes preferably with the tops removed
- 2 cans cucumbers preferably English or seedless
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 teaspoon honey or maple syrup optional for sweetness
- Salt and pepper to taste
- fresh herbs such as dill, parsley, or chives optional for garnish
Instructions
- Thinly slice the radishes using a sharp knife or mandoline for even, delicate rounds. Place them in the mixing bowl.
- Drain the cucumbers and slice them into thin rounds or half-moons, then add to the bowl with the radishes.
- In a small bowl, whisk together the olive oil, white vinegar, honey (if using), and a pinch of salt and pepper until the dressing is smooth and slightly cloudy.
- Pour the dressing over the sliced vegetables and gently toss with salad tongs or a spoon until everything is evenly coated and the radishes and cukes look lightly glazed.
- Chop your fresh herbs finely and sprinkle over the salad for color and aroma, then give it one last gentle toss.
- Serve immediately for maximum crunch and freshness or refrigerate for up to an hour to enhance the flavors before enjoying.
Notes
Use high-quality, fresh vegetables for the best flavor. Feel free to customize with your favorite herbs or add a sprinkle of feta for extra richness.