Cucumber and Radish Salad with Feta Dressing
This Cucumber and Radish Salad with Feta Dressing is easy but delicious and cucumber and radish fans will want to make this all summer long!
When I updated my collection of Low-Carb Cucumber Salads, I mentioned that this Cucumber and Radish Salad with Feta Dressing needed a new photo, and I’m so happy to be able to share photos that I hope will entice you to try this; it’s one of my long-time favorite summer salads!
I do love both cucumbers and radishes, but it’s really the flavorful dressing with Feta cheese that makes this cucumber radish salad such a complete winner. But when I first tried the recipe it took a bit of experimenting to get the salad just right. Feedback from recipe testers on the first two attempts asked for smaller pieces of cucumber and radish, more Feta, and less vinegar flavor in the vinaigrette, and I thought those changes made the salad better. You might think cucumbers and radishes are an unusual combination for a salad, but I promise if you like both those vegetables and Feta Cheese you’ll make this easy salad over and over!
What ingredients do you need for this recipe?
- small cucumbers
- large radishes
- crumbled Feta cheese
- red wine vinegar
- chopped fresh thyme or crushed Dried Thyme (affiliate link)
- olive oil
- buttermilk (see notes)
What kind of cucumbers did I use?
For this salad I used small, crisp Persian cucumbers (also called mini cucumbers) to make the radishes and cucumbers more equally crisp. Of course if you’re lucky enough to have fresh garden cucumbers, definitely use them, but I wouldn’t use large watery cucumbers with a lot of seeds. The Persian cucumbers didn’t need to be salted to draw out water, and that kept the leftover salad good in a fridge for a day, so they were a perfect choice.
What type of Feta Cheese did I use?
I’m a huge fan of creamy sheep’s milk Feta, and lately I am swooning over Kirkland Organic Feta from Greece. But any type of Feta you like the flavor of will be great in this easy salad!
How to make this Cucumber Radish Salad:
(Scroll down for complete recipe with nutritional information.)
- Cut eight Persian cucumbers in half lengthwise, then into half-moon slices about 1/2 inch thick.
- I didn’t peel the Persian cucumbers, but if you don’t have this thin-skinned type of cucumber, you might want to peel some strips of skin off.
- Trim stem and root ends of radishes and wash, then cut radishes in half lengthwise and cut into slices just slightly thinner than the cucumber pieces.
- Toss radishes and cucumbers together in a bowl.
- I adapted a Creamy Feta-Red Wine Vinegar Salad Dressing recipe from David Lebovitz to make the dressing.
- Start by mashing together feta, red wine vinegar, and chopped fresh thyme (or crushed dried thyme will work in a pinch.)
- Then stir in olive oil and buttermilk and stir the dressing together. I loved the tang of buttermilk in this, but if you’re not a buttermilk fan you could use milk, or just use water like David did.
- Stir the dressing into the cucumber-radish mixture, season with salt and fresh ground black pepper to taste, and serve the Cucumber and Radish Salad with a bit more crumbled feta sprinkled on top. YUM!
Make it a Meal:
For a low-carb meal, this would be great with something like Grilled Lamb Chops with Garlic, Rosemary, and Thyme or Low-Carb Marinated Beef Kabobs.
More Interesting Recipes with Radishes:
Crunchy Low-Carb Chopped Salad ~ Kalyn’s Kitchen
Shaved Apple and Radish Salad ~ The View from Great Island
Roasted Radishes ~ Kalyn’s Kitchen
Red Radish Salad ~ Give Recipe
Broccoli and Radish Salad with Gorgonzola ~ Kalyn’s Kitchen
- 8 small Persian cucumbers (or other small cucumbers without large seeds)
- 12 large radishes
- 1/2 cup + 1/4 cup crumbled Feta cheese
- 1 T red wine vinegar
- 1 1/2 tsp. chopped fresh thyme (see notes)
- 1 1/2 T olive oil
- 3 T buttermilk (see notes)
- Cut ends off cucumbers, cut in half lengthwise, then cut into half-moon slices about 1/4 inch thick.
- Wash radishes and trim ends, then cut in half lengthwise and cut into half-moon slices just slightly thinner than cucumbers. Put cucumbers and radishes into salad bowl.
- Put 1/2 cup crumbled feta into a bowl or measuring cup. Add chopped fresh thyme (or crushed dried thyme) and red wine vinegar and mash slightly with a fork. (I like to leave it a little chunky.) Stir in olive oil and buttermilk (or use regular milk or water if you prefer.)
- Stir the dressing into the salad. Season to taste with salt and fresh ground black pepper (I didn’t use much salt.)
- Serve with the extra 1/4 cup crumbled feta sprinkled over the salad.
- This will keep in the fridge for a day or two, but it’s better freshly made.
You can use 1/2 tsp. crushed dried thyme, but fresh thyme is definitely better. If you don't have buttermilk just use regular milk or water to thin the dressing.
The dressing in this recipe adapted from Creamy Feta-Red Wine Vinegar Salad Dressing from David Lebovitz.
Amount Per Serving: Calories: 85Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 83mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This cucumber and radish salad is a great choice for low-carb diets, and it’s also good for any phase of the original South Beach Diet, although South Beach might prefer a bit less Feta.
Find More Recipes Like This One:
Use the Salad Index to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2010. It was updated with better photos in 2018, and was last updated with more information in 2021.