Chicken 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. Thinly sliced English cucumbers get a quick salt treatment to draw out excess moisture, which means every bite stays satisfyingly crisp 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 round everything out. The whole thing comes together with pantry staples and a handful of fresh ingredients — no cooking required, just a little patience while it chills. After at least 30 minutes in the fridge, the cucumbers take on a lightly pickled quality that makes this salad genuinely addictive. It works beautifully alongside grilled dishes, grain bowls, or anything that needs a refreshing, herbaceous counterpoint on the plate.
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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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