Summer Radish Salad Recipe: A Crisp, Light, and Refreshing Delight for Hot Days
If you are enjoying the sunshine and weather is warm there is nothing better than enjoying the summer salad made from radish. This delicious and bright spring salad is the ideal accompaniment to barbecues picnics or for a quick meal on its own.
With fresh, hydrating veggies as well as a zesty dressing it’s the perfect option from a variety of recipes with radish for hot temperatures. If you’re in search of the perfect fresh recipe for a salad made of radish or are looking to make a low-calorie salad recipe this guide will help you learn how to make a radish salad in summer that is not only healthy but also delicious.

Why You’ll Love This Easy Radish Salad
- Hydration and refreshing This salad is loaded with water-rich vegetables and fruits that make it the ideal spring light-colored salad.
- Easy to prepare If you’re looking for a simple salad with various herbs you can make use of when it’s hot it’s simple to make in less than 2 minutes.
- Foods with a dietary profile that is Vegan and Gluten-Free: suitable for summer salads that are vegetarian as well as recipes for gluten-free and vegan salad recipes.
- It is adaptable. If you are making the most delicious salad of radish to serve at the grill or for an elegant dinner it is simple to customize.
Ingredients for Fresh & Healthy Radish Salad
For the Salad
- 2 cups radishes thinly sliced
- 1 big cucumber thinly sliced (for the classic salad of radish)
- Small red onions cut into thin slices
- 1/2 cup cherry tomatoes, halved
- A few handfuls of fresh herbs such as parsley or dill. mint
- 1/4 cup of crumbled cheese called feta (optional you can leave it out to make a the vegan salad for summer)
For the Dressing
- Three tablespoons Extra virgin olive oil
- Two tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Freshly ground black pepper and salt to your taste
- Optional: A little sugar or honey to balance the sweetness
How to Make Radish Salad for Summer
- Prepare the vegetables: Thinly slice the radishes, cucumber and onions. Cut the cherry tomatoes in half. Put them into a mixing bowl large enough for all.
- Chop the herbs: Finely chop your selection of herbs like the parsley, mint, or dill to increase the freshness.
- Make the dressing: In a small bowl, mix the olive oil, lemon juice mustard, chopped garlic, salt and pepper to make an acidic fresh radish salad that is dressed with Lemon dressing.
- Mix with the Salad: Pour the dressing over the veggies and herbs. Toss until all is coated.
- Additional Add-ins are available: Crumble feta on the top or sprinkle on seeds such as sunflowers or pumpkins to add extra crunch.
- Serve and Have a great time: Chill for 10 minutes if you wish and serve it immediately to get the most texture and taste.

Tips to Elevate Your Summer Radish Salad
- Make use of the mandoline slicer to cut thin slices to improve the mouthfeel and appearance.
- To add protein, try grilling chicken, tofu or chickpeas. They are perfect to make a summer picnic recipe for a radish salad.
- To add some spice, sprinkle a pinch on red pepper flakes.
- Switch feta to vegan cheese alternatives if you’re choosing to stick with the vegan salad for the summer.
Also Try Lebanese Fattoush Salad Recipe
Variations of Light Summer Salad Ideas
- Asian A twist Incorporate sesame oils along with soy sauce and sesame seeds to make an Asian-inspired recipe.
- Mediterranean Note: Include olives and a pinch of oregano to create the Greek-inspired version.
- Fruit Fusion: Add thin slices of apples or pears for the perfect sweet and savory combo.
Why This is One of the Best Low Calorie Salad Recipes

This healthy salad of radish is not just low in calories but is also high in vitamins such as C as well as potassium. Its water-based content from cucumbers as well as radishes helps you stay watered and makes it among the top recipes for radish in hot temperatures.
It’s also a crowd-pleaser–whether you need a quick radish and herb salad for hot days or a colorful side for summer grilling.
Storage & Make-Ahead Tips
- The salad can be stored without dressing for up to 2 days to keep its crunch.
- It is possible to store the Lemon dressing in a separate refrigerator container for up to 4 days.
- Make sure to shake the dressing thoroughly before serving to avoid sogginess.
Recommended Tools for Making Summer Radish Salad
- Salad Spinner: Keep your herbs and greens fresh and dry.
- Mandoline Slicer: for exact and uniform slices of cucumbers, radishes as well as cucumbers.
- Large Salad Bowl: Tossing it is easy and serving.
- Organic Extra Virgin Olive Oil: To get a deep and authentic taste within the dressing.

Summer Radish Salad Recipe
Ingredients
Method
- Prepare the vegetables: Wash and cut thinly the cucumbers, radishes and red onions. Cut the cherry tomatoes in half. Place the entire vegetable together in one large bowl.
- Chop the herbs: Finely chop your chosen herbs such as parsley, dill or mint for a fresher taste. Include them in the bowl.
- Dressing: In a small bowl, mix together olive oil and lemon juice. Add Dijon mustard crushed garlic, salt as well as black pepper. You can add sugar or honey to give it a bit of sweetness.
- Mix Everything: Serve the salad dressing on top of the cooked vegetables and the herbs. Combine everything until everything is well coated.
- Optional Add-ins: Add crumbled Feta over the top, or sprinkle sunflower seeds or pumpkin seeds on top for an additional crunch.
- Chill and serve: Let the salad sit in the refrigerator for approximately 10 minutes prior to serving. This is to improve the taste and ensure it stays crisp.
Video
@myglobalpantry CUCUMBER RADISH SALAD save this for your next summer heat wave (if it hasn’t hit you already) or as a pop of color in a backyard dinner party spread. Wish me luck getting through one more week with no fan or AC before I move out of this apartment 🥵 Follow along for more ideas to stay cool and well fed this summer! INGREDIENTS – 1 medium cucumber (~200g) – 5-6 radishes (~100g) – 1/2 red onion (~50g) – 10g fresh flat leaf parsley – 50g thick Greek yogurt – 1 clove garlic – 2+ wedges fresh lemon – 3T olive oil – Salt METHOD – Chop your cucumber into bite-sized pieces. I like them roughly cut so the shapes vary, but anything about 1-2cm will do. Slice the radishes and red onion thinly, then add them all to a large bowl. Mince the fresh parsley and add it as well. Add a generous pinch of salt, mix, squeeze of one lemon wedge, then mix again. Set aside. – Mince your garlic finely, then in a smaller bowl add the yogurt, garlic, squeeze of another lemon wedge, and pinch of salt. Mix well. If not serving immediately, both prepped bowls can be stored in the fridge now. – Just before serving, spread the yogurt mixture on a large flat plate. – Carefully tip out any excess liquid that has collected at the bottom of the vegetable bowl. Drizzle with olive oil, mix, then taste. Add salt or lemon if needed. – Spoon the vegetables on top of the yogurt plate, then drizzle it all with more olive oil. Serve immediately and enjoy. #summersalad #yogurt #simplefood #hotweather #recipe #easycooking ♬ original sound – myglobalpantry
Notes
Tips to Elevate Your Summer Radish Salad
- Make use of the mandoline slicer to cut thin slices to improve the mouthfeel and appearance.
- To add protein, try grilling chicken, tofu or chickpeas. They are perfect to make a summer picnic recipe for a radish salad.
- To add some spice, sprinkle a pinch on red pepper flakes.
Conclusion
The summer salad of radish is a bright crisp, refreshing, and crunchy salad to serve at any table during summer. It doesn’t matter if you’re hosting the BBQ or packing an outdoor picnic, or are looking for easy summer salad recipes. This simple radish salad is a hit in taste and texture as well as nutrition.
If you’re ever wondering how to prepare an iceberg salad during summer take this step-by-step guide to relish a meal that’s not just simple to make, but also an explosion of flavor and color.
Instructions
- Prepare the vegetables: Wash and cut thinly the cucumbers, radishes and red onions. Cut the cherry tomatoes in half. Place the entire vegetable together in one large bowl.
- Chop the herbs: Finely chop your chosen herbs such as parsley, dill or mint for a fresher taste. Include them in the bowl.
- Dressing: In a small bowl, mix together olive oil and lemon juice. Add Dijon mustard crushed garlic, salt as well as black pepper. You can add sugar or honey to give it a bit of sweetness.
- Mix Everything: Serve the salad dressing on top of the cooked vegetables and the herbs. Combine everything until everything is well coated.
- Optional Add-ins: Add crumbled Feta over the top, or sprinkle sunflower seeds or pumpkin seeds on top for an additional crunch.
- Chill and serve: Let the salad sit in the refrigerator for approximately 10 minutes prior to serving. This is to improve the taste and ensure it stays crisp.
Bonus Tips
- Make use of the mandoline slicer for small and even vegetable pieces.
- Include tofu, grilled chicken or chickpeas to get protein.
- Sprinkle red pepper chips to give it a kick of spice.
- Replace the feta cheese by alternative vegan cheeses for a vegan salad.
Storage
- The salad can be stored with no dressing in a sealed airtight container for up to two days.
- Keep dressing in a separate container in the refrigerator and use it for up to four days.
Shake the dressing prior every use to ensure that it is re-emulsified.