Brazil Nut 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 salting step is the real secret here — drawing out excess moisture before dressing means you get tender, lightly pickled slices that actually hold their texture instead of turning watery. A simple whisk of white wine vinegar, olive oil, sugar, and black pepper comes together in seconds and coats every ribbon of cucumber and red onion beautifully. Letting it chill in the fridge for at least 30 minutes is worth every second of the wait, as the flavors meld into something that tastes far more considered than the effort involved. The ingredient list is refreshingly straightforward — just fresh produce, pantry staples, and fragrant dill — so there's no need to scrutinize labels or worry about hidden additives. It works as a light lunch, a side for grilled proteins, or a bright counterpoint to heavier dishes at a summer spread.
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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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