Almond Free Classic Cucumber Salad
Crisp, tangy, and loaded with fresh dill, this cucumber salad is the kind of side dish that disappears fast at any table. Thin slices of English cucumber get a quick salt treatment to draw out excess moisture, which is the secret to keeping the texture snappy rather than watery. A bright white wine vinegar dressing with just a touch of sugar brings that classic sweet-and-sour balance that makes every bite refreshing. Red onion adds a little sharpness and color, while the fresh dill ties everything together with an herby, summery lift. The whole thing chills in the fridge until lightly pickled and deeply flavorful — no nuts, no hidden additives, just clean, simple ingredients you can feel good about. It pairs beautifully with grilled proteins, sandwiches, or honestly anything that needs a cool, acidic counterpoint on the plate.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers (about 2 lb total), thinly sliced
- 1 tsp kosher salt
- ½ small red onion, very thinly sliced
- 3 tbsp fresh dill, roughly chopped
For the dressing
- 3 tbsp white wine vinegar
- 1 tbsp granulated sugar
- 2 tbsp extra-virgin olive oil
- ¼ tsp black pepper
Instructions
- 1
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.
- 2
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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