Italian Cucumber & Radish Salad

A crisp, cooling salad that practically makes itself, and a smart pick for anyone watching carbs or sugar. Sliced cucumber, peppery radishes, thin onion and fresh parsley get tossed in zesty Italian dressing, then left to marinate.

That chill time is the whole trick: at least four hours in the fridge lets the vegetables soak up the dressing and trade flavors, so the radishes mellow and the cucumbers turn tangy while staying snappy. There’s no cooking at all, which makes it a great warm-weather side or a do-ahead dish for a barbecue.

When you serve it, lift the salad out with a slotted spoon to leave the excess dressing behind, so the vegetables stay crisp on the plate instead of swimming.

Kitchen Tips

• Give it the full four-hour marinate; the flavor and texture really do improve as it sits.
• Slice the cucumber and radishes thin so they pick up the dressing quickly and evenly.
• Use a slotted spoon to serve, leaving the pooled dressing behind so the salad isn’t soggy.
• For extra crunch, salt and drain the cucumber first to pull out some water before dressing.

Variations

• Add cherry tomatoes or thinly sliced bell pepper for color.
• Use a creamy Italian or a light vinaigrette depending on your mood.
• Toss in crumbled feta just before serving for a salty bite.