Citric Acid Free Classic Cucumber Salad
Crisp, cool, and full of fresh herb flavor, this cucumber salad is the kind of side dish that disappears fast at any table. Avoiding citric acid — a common additive used as a preservative or flavor enhancer in packaged dressings and bottled vinaigrettes — can make store-bought options surprisingly tricky to navigate. Here, the dressing is whisked together from scratch using white wine vinegar, olive oil, sugar, and black pepper, so you know exactly what's going into every bite. The salting step is a small but brilliant move: drawing out excess moisture from the cucumbers means the dressing clings beautifully rather than turning watery at the bottom of the bowl. Thin-sliced red onion adds a gentle sharpness, and a generous handful of fresh dill brings that bright, garden-fresh quality that makes this salad taste like summer. After a quick chill in the fridge, the cucumbers take on a lightly pickled character that's deeply satisfying alongside grilled proteins, sandwiches, or 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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