Chestnut 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-sliced English cucumbers get a quick salt treatment to draw out excess moisture, which means every bite stays satisfyingly crunchy rather than watery. A simple white wine vinegar dressing with just a touch of sugar brings that classic sweet-tangy balance, while red onion adds a little sharpness to keep things interesting. The whole thing comes together with pantry staples and zero fuss — just a bowl, a whisk, and a little patience while it chills in the fridge. Because every ingredient here is straightforward and naturally plant-based, there's no need to scrutinize labels or worry about unexpected additions sneaking into your bowl. It's the kind of effortless side that pairs beautifully with grilled mains, deli spreads, or honestly just eaten straight from the bowl.
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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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