Barley Free Classic Cucumber Salad
Crisp, cool, and bright with fresh dill, this cucumber salad is the kind of side dish that disappears fast at any table. Thin-sliced English cucumbers get tossed with kosher salt to draw out excess moisture, which is the small but crucial step that keeps the whole thing from turning watery in the fridge. A simple white wine vinegar dressing with a touch of sugar and olive oil brings just the right balance of tang and richness, while red onion adds a gentle bite that plays beautifully against the herbs. Barley can sneak into all kinds of packaged dressings and seasoning blends, but every ingredient here is naturally grain-free and straightforward — no label-reading anxiety required. After a quick chill in the refrigerator, the flavors meld into something that tastes far more impressive than the effort involved. It works alongside grilled proteins, tucked into a mezze spread, or honestly just eaten straight from the bowl.
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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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