Cucumber and Radish Salad with Red Wine Vinaigrette

You know that moment in summer when cucumbers are everywhere, whether your garden is overflowing or your local farmer’s market has them stacked high and priced to sell? This Cucumber and Radish Salad is one of my go-to recipes. It’s bright, crunchy, and incredibly refreshing. The red wine vinaigrette gives it a tangy punch, the dill adds a fresh, herby finish, and the thinly sliced jalapeño brings just the right amount of heat to wake everything up.

We make it on repeat during BBQ season, but it also feels right at home at a more elegant dinner spread. It takes just minutes to prepare and holds beautifully in the fridge, making it an easy choice for entertaining.

The best part? It's flexible. Don't like heat? Skip the jalapeño. Can't find red wine vinegar? I've got options for that too. Whether you're slicing with a mandoline or just using your trusty kitchen knife, this salad is a keeper.

Ingredients

• Cucumber
• Sugar
• Kosher salt
• Red wine vinegar
• Red onion
• Radishes
• Jalapeño
• Fresh dill
• Dill fronds

See the recipe card for exact quantities.

Instructions

Prep the cucumbers

In a large bowl, toss the cucumber slices with the sugar and salt. Let them sit at room temperature for 15-30 minutes. This step helps draw out moisture and allows the cucumbers to absorb flavour. If liquid collects at the bottom of the bowl, drain it off and gently pat the cucumbers dry with a paper towel. 

Marinate the aromatics

In a small bowl, combine the sliced red onion, jalapeño, and red wine vinegar. Toss to coat, then let sit for 10 minutes. This quick pickling step softens the bite of the onion and infuses the vinegar with a hint of spice.

Mix the salad

Add the marinated onion and jalapeño mixture, the vinegar, sliced radishes, and chopped dill to the bowl of cucumbers. Gently toss everything together until well combined.

Chill

Cover and refrigerate the salad for at least 30 minutes to allow the flavours to meld. You can also make it up to 4 hours ahead of time.

Serve

Just before serving, pour off any excess liquid that has collected in the bottom of the bowl into a small jug or serving bowl. You can offer it alongside the salad as a tangy drizzle, or discard it if preferred.

Garnish

Finish with a few fresh dill fronds scattered over the top. Serve chilled and enjoy.

What to Serve with this Cucumber and Radish Salad

This crisp cucumber and radish salad brings a cool, refreshing contrast to bold, smoky, and sweet dishes. It cuts through the richness of Sticky Rum Glazed Chicken Thighs, balances the depth of Smoked Duck Legs with Charred Scallion Chimichurri, and complements the sweet-savoury flavours of Smoked Char Siu Pork Collar with Grilled Pineapple Relish. Its crunch and acidity brighten every bite.

Tips for Success

• Use a mandoline slicer if you have one.
  It makes slicing fast and consistent, which gives the salad a more refined look and even texture. If using a sharp knife, aim for slices about ⅛-inch thick.
• Salt and sugar the cucumbers first.
  This isn’t just about flavour, it's a technique that helps draw out water, keeping the salad from getting soggy.
• Make ahead, but not too far ahead.
  The salad is best enjoyed the day it’s made, though it holds up well for several hours in the fridge. If you plan to serve it later, keep the garnish separate until serving time.
• Drain the liquid before serving.
  The veggies will release moisture as they sit. Pouring off the liquid just before serving keeps the salad from feeling too wet and lets the bright flavours shine.

Best Cucumber Varieties for this Salad

Not all cucumbers are created equal, and the type you use can change the texture and flavour of the salad:

English cucumbers (also called hot house cucumbers) are long, thin-skinned, and nearly seedless. They’re mild, crisp, and don't need peeling, which makes them great for this salad.

Persian cucumbers are shorter and slightly firmer than English cucumbers. They're also seedless and have a nice crunch. Use them if you prefer bite-sized slices.

Field cucumbers (the thick-skinned kind from most grocery stores or gardens) tend to have more seeds and moisture. They can still work beautifully, just peel the skin if it's waxy and scoop out the seeds if they're large or watery.

Kirby cucumbers (often used for pickling) are small, bumpy, and extra crunchy. They'll give your salad lots of texture but can lean slightly more bitter, so taste as you go.

No matter which type of cucumber you choose, the key is slicing them evenly and adjusting for moisture when needed. And if you're buying instead of harvesting from the garden, go for the freshest cucumbers you can find, they'll make all the difference.

Substitutions and Variations

• No red wine vinegar?
  Swap it for white wine vinegar, apple cider vinegar, or a splash of fresh lemon juice for a citrusy twist.
• Skip the spice.
  If you're not a fan of heat, leave out the jalapeño. Or replace it with a few thin slices of sweet bell pepper for crunch without the kick.
• Radish alternatives:
  If radishes aren't your thing, thinly sliced fennel, daikon, or even celery can add a similar crunch with a different flavour profile.
• No fresh dill?
  Parsley, chives, or tarragon make great substitutes. If using dried dill, reduce the amount to 1 teaspoon since dried herbs are more concentrated.
• Add a protein.
  This salad pairs wonderfully with grilled shrimp, cold poached salmon, or sliced hard-boiled eggs to turn it into a light lunch.

📖 Recipe

Cucumber and Radish Salad with Red Wine Vinaigrette

You know that moment in summer when cucumbers are everywhere, whether your garden is overflowing or your local farmer's market has them stacked high and priced to sell? This cucumber and radish salad is one of my go-to recipes. It's bright, crunchy, and incredibly refreshing. The red wine vinaigrette gives it a tangy punch, the dill adds a fresh, herby finish, and the thinly sliced jalapeño brings just the right amount of heat to wake everything up!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Inactive time 30 minutes mins

Total Time 45 minutes mins

Course Salad, Side Dish

Cuisine Mediterranean

Servings 4 People

Equipment

• 1 mandoline

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 large cucumber about 1 pound, thinly sliced into circles (Peel partially or fully if the skin is thick or waxy)
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 3 tablespoons red wine vinegar
• ½ small red onion thinly sliced
• 5 ounces radishes about 6 to 8 medium, thinly sliced
• 1 jalapeño thinly sliced (Remove seeds for less heat, or omit entirely)
• 1 tablespoon chopped fresh dill
• Dill fronds for garnish

Instructions

 

Prep the Cucumbers

• In a large bowl, toss the cucumber slices with the sugar and salt. Let them sit at room temperature for 15-30 minutes. This step helps draw out moisture and allows the cucumbers to absorb flavour. If liquid collects at the bottom of the bowl, drain it off and gently pat the cucumbers dry with a paper towel.

Marinate the Aromatics

• In a small bowl, combine the sliced red onion, jalapeño, and red wine vinegar. Toss to coat, then let sit for 10 minutes. This quick pickling step softens the bite of the onion and infuses the vinegar with a hint of spice.

Mix the salad

• Add the marinated onion and jalapeño mixture, the vinegar, sliced radishes, and chopped dill to the bowl of cucumbers. Gently toss everything together until well combined.

Chill

• Cover and refrigerate the salad for at least 30 minutes to allow the flavours to meld. You can also make it up to 4 hours ahead of time.

Serve

• Just before serving, pour off any excess liquid that has collected in the bottom of the bowl into a small jug or serving bowl. You can offer it alongside the salad as a tangy drizzle, or discard it if preferred.

Garnish

• Finish with a few fresh dill fronds scattered over the top. Serve chilled and enjoy.

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Notes

Tips for Success

• Use a mandoline slicer if you have one.
  It makes slicing fast and consistent, which gives the salad a more refined look and even texture. If using a sharp knife, aim for slices about ⅛-inch thick.
• Salt and sugar the cucumbers first.
  This isn’t just about flavour, it's a technique that helps draw out water, keeping the salad from getting soggy.
• Make ahead, but not too far ahead.
  The salad is best enjoyed the day it’s made, though it holds up well for several hours in the fridge. If you plan to serve it later, keep the garnish separate until serving time.
• Drain the liquid before serving.
  The veggies will release moisture as they sit. Pouring off the liquid just before serving keeps the salad from feeling too wet and lets the bright flavours shine.

Keyword cucumber and radish recipe, cucumber and radish salad recipe, cucumber jalapeno salad, radish and cucumber salad recipes, recipes for garden cucumbers

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