Begin by washing and thinly slicing 2 medium cucumbers, a handful of radishes, and some scallions. Place all the sliced vegetables into a large mixing bowl.

In a small bowl or jar, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of white wine vinegar, 1 tablespoon of Dijon mustard, and 1 teaspoon of honey until well emulsified.

Pour the vinaigrette over the prepared vegetables and gently toss together to ensure even coating.

Let the salad sit at room temperature for about 5 to 10 minutes to allow the flavors to meld.

Serve your Cucumber Radish Dill Salad chilled or at room temperature, garnished with extra fresh dill if desired.