I’m delighted to share this bright and crisp salad that brings fresh radishes and herbs into the spotlight. I first made it when I had a bunch of radishes in the fridge, and I love how it comes together in just minutes with simple ingredients. Fresh Radish Salad

Why You’ll Love This Recipe

I love this recipe because it’s so easy yet packs plenty of flavor. The crisp bite of the radishes combined with fresh parsley and dill creates a garden-fresh feel. With just olive oil, lemon juice, salt and pepper, the natural brightness of the vegetables truly shines. It works beautifully as a side dish or a light lunch.

Ingredients

(Tip: you’ll find the full list of Ingredients and measurements in the recipe card below.)

300 g fresh radishes, trimmed and thinly sliced
30 g fresh parsley, roughly chopped
15 g fresh dill, roughly chopped
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
½ tsp salt
¼ tsp black pepper

Directions

Wash the radishes thoroughly, trim the ends, then thinly slice them into rounds (about 2 mm thick).
Place the sliced radishes in a bowl and add the chopped parsley and dill.
Drizzle the olive oil and lemon juice over the vegetables, then sprinkle in the salt and black pepper.
Gently toss everything together until the radishes are well coated.
Let the salad rest for about 5 minutes so the flavors meld, then serve.

Servings and Timing

Servings: 2–3 people
Prep time: about 10 minutes
Total time: approximately 10–12 minutes

Variations

I sometimes add a thinly sliced cucumber for extra crunch and cooling contrast.
To make it heartier, I’ll toss in a handful of toasted almonds or walnuts for texture.
For more zest, I’ll use half a lime instead of lemon or sprinkle in some chili flakes for heat.
If I don’t have dill, I’ll substitute mint or chives for a fresh twist.
To make it more of a main dish, I might add cooked chickpeas or steamed green beans for added protein.

Storage/Reheating

This salad is best enjoyed fresh because the radishes will lose their crispness over time. If I have leftovers, I cover the bowl and store it in the fridge for up to 24 hours. Before serving again, I drizzle in a little fresh olive oil and lemon juice to revive the flavors. I do not reheat this salad — it’s meant to be served cold or at room temperature.

FAQs

How thin should the radish slices be?

I slice them about 2 mm thick — thin enough for the dressing to coat them, but not so thin that they become limp.

Can I use other herbs besides parsley and dill?

Yes — I’ve used mint, chives, or even cilantro when parsley or dill weren’t available. Each herb brings a slightly different flavor which can be fun to experiment with.

Is this salad vegan and gluten-free?

Yes — this recipe uses only radishes, herbs, olive oil, lemon juice, salt and pepper, so it is both vegan and gluten-free.

Can I prepare this salad ahead of time for a party?

You can prep the vegetables ahead of time (slice the radishes, chop the herbs), but I recommend adding the dressing just before serving to maintain the crisp texture and vibrant flavor.

What kind of olive oil works best?

I prefer using a good-quality extra-virgin olive oil because its flavor is more pronounced and complements the simplicity of the ingredients. A lower quality oil might dull the dish.

Conclusion

I’ve found this radish salad to be a refreshingly simple dish that makes the most of fresh, crisp ingredients. Whether served next to a heavier main or enjoyed on its own, its bright flavors and textures never disappoint. I hope you enjoy making and eating it as much as I do.