BHA & BHT Free Classic Cucumber Salad
Crisp, cool, and bright with fresh dill, this cucumber salad is the kind of dish that disappears fast at any table. The short salting step draws out excess moisture so the cucumbers stay satisfyingly crunchy rather than watery, and the white wine vinegar dressing gives everything a gentle, tangy lift without overpowering the freshness. Thin-sliced red onion adds a little bite that mellows beautifully after a rest in the fridge. Every single ingredient here is whole and unprocessed, which means no synthetic preservatives like BHA or BHT hiding in a bottled dressing or packaged seasoning blend. A quick whisk of olive oil, vinegar, sugar, and black pepper is genuinely all you need. Make it ahead and let it chill — the longer it sits, the more those flavors meld into something that tastes like it took far more effort than it did.
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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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