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!
Equipment
- 1 mandoline
Ingredients
- 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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Video
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.
Tried this recipe?Let us know how it was!