Fresh Cucumber Radish Salad
A vibrant and refreshing salad combining crisp cucumbers and radishes, perfect for any occasion.
Equipment
- Mixing Bowl
- Vegetable Peeler
- Knife
- Cutting Board
Ingredients
Vegetables
- 2 medium Cucumbers Peeled and thinly sliced
- 1 cup Radishes Trimmed and sliced into thin rounds
- 1/4 medium Red Onion Finely chopped
Fresh Herbs
- 2 tablespoons Fresh Herbs (Dill or Parsley) Finely chopped
Dressing
- 2 tablespoons Olive Oil High-quality
- 1 tablespoon Lemon Juice Freshly squeezed
Seasoning
- 1/4 teaspoon Salt To taste
- 1/4 teaspoon Black Pepper Freshly ground, to taste
Instructions
- Rinse the cucumbers under cold water, peel if desired, and slice into thin rounds.
- Rinse the radishes, trim the tops and roots, and slice into thin rounds.
- Finely chop the red onion.
- Finely chop the fresh herbs.
- In a large mixing bowl, combine the sliced cucumbers, radishes, and red onion. Toss gently.
- Add the chopped herbs to the bowl and mix well.
- In a small bowl, whisk together the olive oil and lemon juice until emulsified.
- Pour the dressing over the salad and toss gently to coat.
- Season with salt and pepper to taste, adjusting as necessary.
- Let the salad sit for about 10 minutes before serving to allow flavors to meld.
- Serve the salad in a large bowl or on individual plates, garnished with additional herbs if desired.
Notes
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days.