Caffeine 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. Thin slices of English cucumber get tossed with red onion and a simple white wine vinegar dressing that leans tangy-sweet in the best possible way. The trick of salting the cucumbers first and patting them dry is what keeps everything from turning watery — you get clean, snappy bites instead of a soggy mess. A short rest in the fridge lets the flavors meld into something that tastes far more intentional than the effort involved. Every single ingredient here is naturally free of stimulants, so there's nothing to second-guess or swap out. It works beautifully as a side for grilled proteins, tucked alongside sandwiches, or honestly just eaten straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!