Celery 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 treatment to draw out excess moisture, which means every bite stays pleasantly firm rather than watery. A simple white wine vinegar dressing with just a touch of sugar brings that classic lightly pickled flavor that makes this salad so refreshing. Thin ribbons of red onion add a gentle sharpness that balances the cool cucumber beautifully. Every single ingredient here is naturally free of celery and celery derivatives — no hidden stalks, seeds, or celeriac lurking in the dressing — so you can serve it with total confidence. A short rest in the fridge lets the flavors meld into something that tastes far more impressive than the effort involved. It's an effortless, crowd-pleasing salad that works alongside grilled proteins, sandwiches, or honestly just on its own.
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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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