Beef 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. Thinly sliced English cucumbers get a quick salt-and-pat treatment that pulls out excess moisture, so the final salad stays pleasantly crisp rather than watery. A simple white wine vinegar dressing with just a touch of sugar brings that classic lightly pickled flavor that makes every bite so refreshing. Red onion adds a gentle sharpness that plays beautifully against the dill, and the whole thing comes together with barely any effort. After a 30-minute rest in the fridge, the flavors meld into something that tastes far more impressive than the ingredient list suggests. It pairs effortlessly with grilled fish, roasted chicken, or anything coming off the barbecue — and it's just as good 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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