Cucumber Radish Salad with Yogurt (Video!)

Cucumber Radish Salad with Yogurt

  • Author: Nicole Gaffney (
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2-4 servings 1x
  • Category: salad
  • Method: mixed
  • Cuisine: Mediterranean
  • Diet: Gluten Free


This Cucumber Radish Salad with Yogurt is light, crisp, creamy, and so refreshing! It makes the best summer side to any grilled dinner. 



  • 1 cup whole milk Greek yogurt, cold
  • 1 tablespoon red wine vinegar
  • salt and pepper to taste
  • 3 cups thinly sliced cucumbers, cold* (see note)
  • 1 cup very thinly sliced radishes, cold
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons roughly chopped fresh dill
  • 2 tablespoons roughly chopped fresh mint
  • Plenty of extra virgin olive oil, for drizzling


  1. 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.
  2. 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.


  • *I used small kirby cucumbers, since they’re what I have growing in the garden. The skins can be a bit tough, so I peel them, but if you use a softer skinned cucumber (like an English or “seedless” variety), peeling is not necessary.
  • This salad will taste best the day of, but leftovers still taste pretty good, albeit slightly wilted.


  • Serving Size: 4

Keywords: mint, dill, mediterranean