Creamy Cucumber Radish Salad
This creamy cucumber radish salad is light, crisp, refreshing and makes the best seasonal summer side. Made with strained Greek yogurt, herbs and olive oil, it’s tangy, herby, crunchy and so satisfying!
In the middle of summer, when my garden and farmer’s markets are overflowing with cucumbers, this is one of the first recipes I make.
This is my take on the classic cucumber salad with a sour cream or yogurt based dressing. My version includes sliced radishes for added crunch and depth of flavor, and uses Greek yogurt in place of the sour cream.
The yogurt is strained to be even thicker, giving the dressing an ultra-creamy texture that clings beautifully to the vegetables.
I also add lots of extra virgin olive oil, a dash of vinegar and a shower of fresh herbs for more of a Mediterranean flavor. It’s quick to make, super refreshing is and goes with just about everything!
Want more great cucumber recipes? Try these quick Refrigerator Pickles using seasonal cucumbers, my refreshing Cucumber Melon Salad, or this Thai-inspired cucumber salad that is loaded with flavor!
Why This Recipe Works
- Perfect for using up those crisp summer cukes when they're at their best.
- Greek yogurt instead of sour cream keeps it light but still lusciously creamy.
- Olive oil and fresh herbs make it feel satisfying and bright.
- Takes minutes to make and is easy to double for a crowd.
Ingredient Notes
Cucumbers - I prefer using an English cucumber (sometimes called seedless cucumber) or several small Persian cucumbers. They have fewer seeds and a crisp texture that holds up well, but any fresh cucumber will work.
Radishes - I used black radishes from the farmers market for their earthy bite and dramatic color, but any variety, like red, French breakfast, or daikon works beautifully.
Greek Yogurt - Full-fat, strained Greek yogurt is key for a thick, creamy texture that coats the vegetables perfectly. You can also learn how to strain your own Greek yogurt at home!
Extra Virgin Olive Oil - Use a high-quality extra virgin olive oil with a fruity flavor and recent harvest date. It brings richness and depth to the dressing.
Herbs - Mint and dill are my favorites for this salad, but parsley, chives, or tarragon would also be delicious. Stick with tender, leafy herbs for best results.
Red Wine Vinegar - A splash of red wine vinegar adds bright acidity and balances the creamy yogurt.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mixing bowl
- Whisk
- Chef’s knife
- Cutting board
- Mandoline slicer (optional)
Step by Step Instructions
- Whisk together the strained Greek yogurt and red wine vinegar in a large bowl. Season to taste with salt and pepper. It should be slightly saltier than you’d expect, since the vegetables will dilute it.
Pro Tip: Use a mandoline to get perfectly even, paper-thin slices of cucumber and radish for the best texture and visual appeal.
- Add the cucumbers, radishes, red onion, and half of the dill and mint. Stir until the vegetables are well coated and evenly mixed.
- Transfer to a serving bowl, drizzle with several big glugs of extra virgin olive oil, and top with the remaining herbs. Serve immediately.
Pro Tip: Let the salad sit for about 5-10 minutes before serving so the flavors can meld, but not much longer or the vegetables may lose their crunch.
Tips for Success
- Don’t skimp on the olive oil! It rounds out the flavor and helps coat the veggies beautifully.
- Strain your yogurt in advance to make it thicker and richer, especially if using store-bought.
- Adjust seasoning after mixing. Taste and tweak with a little more salt, vinegar, or olive oil as needed.
- This salad is best eaten right away, but a quick toss before serving can revive slightly wilted leftovers.
Serving Suggestions
Serve this creamy cucumber radish salad with a fresh pan seared tuna steak, buttery pan-seared scallops, smoky cedar-planked salmon, or my famous Maryland crab cakes.
It's great with any summer dinner!
How to Store and Reheat
This salad tastes best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
The vegetables will soften slightly, and the flavor will dilute as the cucumbers release their liquid. Stir well before serving and add an extra splash of olive oil, salt or vinegar as needed.
FAQs
Yes, sour cream is a traditional base for this kind of salad. It will make the dressing a bit richer and tangier.
As thin as possible! Use a sharp knife or mandoline to get even, delicate slices that soak up the dressing nicely.
If your cucumbers are especially juicy, you can salt and drain them for 15 minutes before adding to the salad to avoid excess liquid.
You can prep the dressing and slice the vegetables ahead of time, but wait to combine everything until just before serving for the best texture.
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Creamy Cucumber Radish Salad
Ingredients
- 1 cup whole milk Greek yogurt cold
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- 3 cups cucumbers thinly sliced, cold
- 1 cup radishes sliced very thinly, cold
- ½ small red onion thinly sliced
- 2 tablespoons fresh dill roughly chopped
- 2 tablespoons fresh mint roughly chopped
- extra virgin olive oil for drizzling
Instructions
- Whisk together the yogurt and red wine vinegar, then season to taste with salt and pepper. You'll want it to taste a bit on the salty side, as it will lessen once the vegetables are mixed in.
- Add the cucumbers, radishes, red onion and half of the dill and mint. Mix until thoroughly combined, then taste for seasoning and adjust as needed.
- Transfer to a serving bowl, drizzle with several big glugs of extra virgin olive oil and top with the remaining dill and mint. Serve immediately.
Notes
- Use the freshest cucumbers and radishes you can find for the crispest texture.
- Don’t skip the olive oil—it rounds out the flavor and helps coat the veggies beautifully.
- Strain your yogurt in advance to make it thicker and richer, especially if using store-bought.
- Adjust seasoning after mixing. Taste and tweak with a little more salt, vinegar, or olive oil as needed.
- This salad is best eaten right away, but a quick toss before serving can revive slightly wilted leftovers.
Nutrition
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This looks so light and refreshing! I love cucumbers and yogurt paired together, this reminds me of a tzatziki salad 🙂 Thanks for sharing!
Thank you!! It's totally like tzatziki, only with radishes! Hope you try it!
Made this tonight it is Devine!! Thanks Nicole !!
Yay! So glad 🙂
Looks so refreshing. Can't wait to fry.
It was a treat having this at your house, Mrs. G. 🙂