If you’re after a light, hydrating side, try this Cucumber Radish Salad dressed in a creamy Greek yogurt and dill sauce. It comes together in about 10 minutes and is a favorite for warm-weather meals.
This guilt-free salad is perfect for hot days. Thinly sliced cucumbers and radishes—I use a mandoline for consistent, paper-thin pieces—are tossed in a tzatziki-style yogurt dressing. The result is bright, crunchy, and refreshing.
Why You’ll Love This Salad:
- Healthy. Cucumbers and radishes are low-calorie, hydrating, and supply vitamin C, potassium and fiber to support digestion.
- Easy to make. A few simple steps and you have a flavorful summer side.
- Quick. Ready in about 10 minutes.
- Minimal ingredients. Most items are common pantry or fridge staples, so this becomes a go-to all summer.
Ingredients:
Cucumbers: Petite (Persian or baby) cucumbers work great—they have fewer seeds and a crisp texture. An English cucumber can also be used.
*See the recipe card below for the full ingredient list and quantities.
Substitutions and Variations:
- If you can’t find mini cucumbers, an English cucumber works well and is less seedy.
- Any plain Greek yogurt (full-fat, 2%, or nonfat) will do—choose what you prefer for texture and flavor.
- Try watermelon radish for a colorful presentation when available.
How to Make Cucumber Radish Salad:
Step 1: Whisk together olive oil, Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and pepper until combined. The dressing may appear a bit chunky at first; it smooths out once mixed with the vegetables.
Step 2: Trim the ends from the cucumbers and radishes. Using a mandoline or a sharp knife, slice the cucumbers slightly thicker and the radishes very thin for contrast.
Step 3: Pour the yogurt-dill dressing over the sliced cucumbers and radishes and toss gently to combine. Serve immediately for the best texture.
Expert Tips:
- A mandoline speeds up slicing and creates uniform, paper-thin pieces, but a sharp knife works if you prefer. Use caution with a mandoline to avoid injury.
- The dressing may look thick on its own, but the cucumbers and radishes release a bit of moisture, helping the dressing coat evenly.
- This salad is best eaten shortly after assembling; it becomes watery if stored for long periods. Enjoy within an hour for peak freshness.
More Summer Salads to Try:
- Chicken Caesar Pasta Salad
- Chicken Pesto Pasta Salad
- Strawberry Goat Cheese Salad
- Mexican Street Corn Pasta Salad
If you make this Cucumber Radish Salad Recipe, please leave a star rating and share your thoughts in the comments — I love hearing how it turned out!
Recipe
Cucumber Radish Salad
- Author: Tara Smithson
- Total Time: 10 minutes
- Yield: About 2–3 cups
- Diet: Low-Carb, Vegetarian
Description
If you’re looking for a refreshing and hydrating side, this Cucumber Radish Salad tossed in a creamy Greek yogurt-dill sauce is a quick and flavorful option perfect for summer.
Ingredients
Greek Yogurt Dressing:
- ⅓ cup Greek yogurt
- 2 tablespoons olive oil
- Juice from ½ a large lemon
- 2 tablespoons minced fresh dill
- 1 garlic clove, minced
- ½ teaspoon salt, plus more to taste
- ⅛ teaspoon pepper
Salad:
- 6 mini (petite) cucumbers, stems removed
- 4 radishes, stems removed
Instructions
- In a bowl, whisk together olive oil, Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and pepper until combined. It may look thick at first but will blend smoothly with the vegetables.
- Trim the ends of the cucumbers and radishes. Using a mandoline or sharp knife, slice the cucumbers slightly thicker and the radishes very thin.
- Toss the sliced cucumbers and radishes with the yogurt-dill dressing until evenly coated. Serve immediately.
Equipment
mandoline (optional)
Notes
- A mandoline makes uniform, paper-thin slices easier, but a sharp knife works. Use caution with a mandoline.
- The dressing will thin slightly when combined with the vegetables as they release moisture.
- Best eaten soon after assembling; the salad can become watery if left too long. Aim to serve within an hour for peak texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: no cook
- Cuisine: Greek