Capsaicin Free Classic Cucumber Salad
Crisp, cool, and bursting with fresh flavor, 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 plenty of fresh dill, then dressed in a bright white wine vinegar and olive oil vinaigrette that's just lightly sweetened. The simple step of salting and patting the cucumbers dry before dressing them is the real secret — it keeps everything crisp instead of watery, so every bite stays refreshing. For anyone avoiding capsaicin, this recipe is a genuinely easy win: there's no hot sauce, no chili flakes, no paprika, and no hidden spice blends to scrutinize. The only heat-adjacent ingredient is a small amount of black pepper, which contains piperine rather than capsaicin, making it a completely different compound. After a quick chill in the fridge, the flavors meld into something that tastes far more complex than the short ingredient list suggests. It's the perfect side for a summer cookout, a light lunch, or any meal that calls for something clean and vibrant.
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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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