Thin ribbons of English cucumber get their crisp, refreshing crunch from a quick rest and pat-dry before joining paper-thin red onion and a generous handful of fresh dill. The dressing is where this salad really shines: a tangy mix of white wine vinegar, a touch of sugar, and good olive oil that clings to every slice and turns lightly pickled after a chill in the fridge. Black pepper adds a gentle bite without overwhelming the bright, herby flavor underneath. Everything comes together in one bowl with minimal fuss, then just needs thirty minutes of cold time to let the flavors meld. It's a crisp, cooling side that works beautifully alongside grilled meats, sandwiches, or just about anything off the summer table. For anyone watching their sodium intake, this makes an easy, flavorful addition to the rotation.
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Place the sliced cucumbers in a large bowl and toss with the kosher salt. Let stand for 10 minutes, then transfer to a clean kitchen towel or several layers of paper towels and pat firmly dry — the cucumbers should feel noticeably less wet.
In a small bowl, whisk together the white wine vinegar, sugar, olive oil, and black pepper until the sugar is fully dissolved.
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