Description
Crisp summer “Dill Radish and Cucumber Salad” brings refreshing Mediterranean flavors dancing across your plate. Crunchy vegetables and zesty herbs create a light, cool companion perfect for grilling days and outdoor dining adventures.
Ingredients
Scale
Vegetables:
- 1 cup radishes, thinly sliced
- 1 cup cucumbers, thinly sliced
Herbs and Seasonings:
- 2 tablespoons fresh dill, chopped
- 1 tablespoon chives, finely chopped
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Dressing and Garnish:
- 2 tablespoons olive oil
- 1 tablespoon white vinegar (or apple cider vinegar)
- 1 teaspoon sesame seeds or mustard seeds (optional)
Instructions
- Delicately slice radishes and cucumbers into paper-thin rounds, ensuring uniform thickness for optimal texture and visual appeal.
- Create a vibrant emulsified dressing by whisking olive oil, white vinegar, Dijon mustard, salt, and pepper in a compact mixing vessel until smooth and slightly thickened.
- Gently cascade the prepared dressing over the vegetable slices, using careful folding motions to distribute the dressing evenly without bruising the delicate ingredients.
- Sprinkle freshly chopped dill and chives across the salad, incorporating them with a light touch to preserve their aromatic essence and distribute them uniformly.
- Allow the salad to rest at room temperature for 10-15 minutes, enabling the herbs and dressing to infuse the vegetables with their nuanced flavors and create a harmonious blend.
- Transfer the salad to a serving platter, optionally garnishing with sesame or mustard seeds for an elegant finishing touch and added textural complexity.
- Serve immediately to capture the crisp, refreshing qualities of the ingredients and maximize the salad’s vibrant flavor profile.
Notes
- Enhance crunch by chilling vegetables before slicing to maintain crisp texture and cool temperature.
- Experiment with vinegar variations like apple cider or champagne vinegar for subtle flavor complexity.
- Make ahead by preparing dressing separately and storing vegetables and herbs individually to prevent soggy texture.
- Adapt for dietary needs by substituting olive oil with avocado oil for those preferring milder taste or using apple cider vinegar for low-acid alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 85
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg