Cinnamon 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. The salting step is key — drawing out excess moisture before dressing means you get lightly pickled slices that stay satisfyingly crisp rather than watery. A simple white wine vinegar and olive oil dressing keeps things clean and tangy, with just enough sugar to balance the acidity. Thin-sliced red onion adds a gentle bite that mellows beautifully after a rest in the fridge. For anyone navigating a sensitivity to warming spices, this recipe is a natural fit — every ingredient is straightforward, and there's nothing hidden in the dressing to second-guess. It's the kind of effortless, crowd-pleasing salad you'll want to keep in your regular rotation all summer long.
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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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