This refreshing salad brings vibrant colors and crisp textures to your Seder table with minimal effort. I developed this version after testing multiple combinations to find the most balanced flavors that honor Passover traditions.
Fresh herbs like parsley and dill pair with crisp cucumbers, radishes, and scallions for a bright, clean taste. The dressing uses simple ingredients—olive oil, lemon juice, and a touch of honey—that enhance without overpowering.
The result is a light, flavorful dish that complements richer Passover foods beautifully. Every bite delivers a satisfying crunch and a burst of garden-fresh flavor.
Perfect for making ahead, as the flavors deepen after a few hours in the refrigerator. Serve it chilled for the best experience.
Ingredients for Passover Salad
Bright, crisp, and herb-packed with a tangy-sweet dressing to balance it all out.
| Ingredient | Amount | Notes |
|---|---|---|
| English Cucumber 🥒 | 1 whole | Thinly sliced or diced |
| Radishes 🌱 | 6 whole | Trimmed and thinly sliced |
| Scallions 🧅 | 4 whole | Thinly sliced, white and green parts |
| Fresh Flat-Leaf Parsley 🌿 | 1 cup | Chopped, loosely packed |
| Fresh Dill 🌿 | ½ cup | Chopped, loosely packed |
| Extra-Virgin Olive Oil 🫒 | ⅓ cup | High quality, fruity |
| Fresh Lemon Juice 🍋 | 3 tbsp | About 1 large lemon |
| Honey 🍯 | 1 tbsp | Pure, liquid consistency |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Coarsely ground |
| Dijon Mustard 🟡 | 1 tsp | Smooth, not whole grain |
| Red Wine Vinegar 🍷 | 1 tbsp | For brightness in dressing |
The herbs are key here—fresh flat-leaf parsley and dill from the market or your garden (the good stuff, not the pre-cut kind) make all the difference. English cucumbers have thinner skins and fewer seeds, so no peeling needed. If you can’t find them, regular cucumbers work (just peel and seed). Trader Joe’s or Whole Foods usually have great radishes this time of year—look for firm ones with bright color.
No honey? Maple syrup or agave at the same amount works fine (though it’s not traditional for Passover). Short on herbs? Use all parsley or all dill—still delicious. The Dijon adds depth, but yellow mustard in a pinch gets the job done. For extra crunch, add a handful of sliced almonds or walnuts (just check they’re kosher for Passover if that matters to you).
This salad loves to sit. Make it 2-3 hours ahead so the flavors meld—it’ll taste even better. Keeps well in the fridge for 2 days, but the herbs may wilt a bit. Store dressing separately if prepping way ahead (trust me on this one).
Why You’ll Love This Recipe
- No Chop Struggle: I just slice the cucumber, radishes, and scallions thin—no fancy knife skills needed.
- Crisp & Bright: That first bite of cool cucumber, peppery radish, and fresh dill hits different every time.
- Seder Starter: I bring this to Passover dinner and it’s always the first thing gone.
- Keeps Like a Dream: Honestly, it tastes even better the next day after the flavors mingle overnight.
Step-by-Step Instructions for Passover Salad
Easier than it looks—let’s create this bright, herb-packed dish for your table.
Step 1: Prep All Vegetables and Herbs
Start by thinly slicing the English Cucumber—I prefer a mandoline for perfectly even pieces. Trim and thinly slice all 6 Radishes as well, keeping their vibrant color intact. For the 4 Scallions, slice both white and green parts thinly on a slight diagonal for visual appeal.
Chop the 1 cup Fresh Flat-Leaf Parsley and 0.5 cup Fresh Dill loosely—they should be finely chopped but not packed down. This prep work ensures every bite has a balance of crisp textures and fresh flavors.
Step 2: Whisk Together the Dressing
In a small bowl, combine the 0.33 cup Extra-Virgin Olive Oil, 3 tbsp Fresh Lemon Juice, and 1 tbsp Honey. Whisk vigorously until the honey dissolves completely and the mixture emulsifies slightly.
Add the 1 tsp Dijon Mustard, 1 tbsp Red Wine Vinegar, 0.5 tsp Sea Salt, and 0.25 tsp Freshly Ground Black Pepper. Taste and adjust seasoning if needed—the dressing should be bright, tangy, and slightly sweet with a peppery finish.
Step 3: Combine Everything and Toss Gently
Place all the prepped vegetables and herbs in a large mixing bowl. Pour about three-quarters of the dressing over them and toss gently with a fork or salad tongs. I start with less dressing to avoid soggy greens—you can always add more.
Let the salad sit for 5-10 minutes to allow the flavors to meld. The cucumber and radishes will soften slightly, while the herbs will absorb the dressing’s bright, citrusy notes.
Step 4: Finish and Serve Immediately
Give the salad one final toss and add the remaining dressing if needed. The vegetables should glisten lightly but not be drenched. Transfer to a serving platter or individual plates.
Serve right away while the herbs are still vibrant and the vegetables retain their crispness. This dish pairs beautifully with any Passover meal, adding a fresh, zesty contrast to richer dishes on the table.
Pro Tips For Making Passover Salad
- Salt the Cucumber: Sprinkle the sliced English cucumber with 1 teaspoon of salt and let it sit for 10 minutes before rinsing—this pulls out excess water and keeps the salad from getting soggy.
- Thinly Slice Radishes: Use a mandoline or sharp knife to cut radishes paper-thin; it makes them tender and less harsh, balancing the fresh herbs better.
- Skip the Stemmy Parsley: Pick only the leafy tops of the flat-leaf parsley and discard the thick stems—they’re bitter and tough, even when chopped fine.
- Chop Herbs Last: Wash and dry the dill and parsley first, but don’t chop until right before mixing—this keeps the flavors bright and prevents wilting.
Make-Ahead Tips for This Recipe
Prep Ahead Strategy
I always chop all vegetables and herbs up to 1 day ahead. Store them in separate airtight containers with paper towels to absorb moisture. This keeps cucumbers crisp and prevents wilting. 💡
Dressing Timing
Make the dressing 2-3 days ahead—the flavors actually improve with time. Store in a small jar and shake before using. The honey may settle, so a quick stir brings it back together.
Assembly Tips
Combine vegetables and herbs in a large bowl, but keep dressing separate until 2-3 hours before serving. This prevents sogginess while allowing flavors to meld beautifully.
Storage Solution
Use a wide, shallow container for storage to prevent crushing delicate herbs. Cover tightly with plastic wrap or a lid. The salad stays fresh for up to 2 days in the fridge.
Revival Technique
If the salad seems limp after storage, add 1 tbsp fresh lemon juice and toss gently. This brightens the flavors and revives the herbs. Serve immediately for best texture.
Seder Day Plan
On the day of your Seder, prep everything in the morning. Combine with dressing 3-4 hours before your meal. This timing ensures peak freshness without last-minute stress.
Nutrition Facts
Frequently Asked Questions
Can I make this salad without fresh herbs?
While fresh herbs are ideal, you can use 1 tbsp dried dill and 2 tbsp dried parsley in a pinch. The flavor will be more concentrated, so reduce other seasonings slightly.
How do I adjust the dressing for a larger crowd?
Double the dressing ingredients for every 8 servings. Keep the ratios the same—2/3 cup olive oil, 6 tbsp lemon juice, etc. Taste before adding to the salad.
What if my salad turns out soggy?
This usually happens when dressed too early. Pat vegetables dry before mixing, and add dressing in 2 stages, 10 minutes apart. If already soggy, drain and add fresh greens.
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