Citrus Free Classic Cucumber Salad
Crisp, cool, and loaded with fresh dill, this cucumber salad is the kind of side dish that disappears fast at any table. The dressing leans on white wine vinegar for its bright, tangy punch — which means there's absolutely no need for lemon or lime juice, making it a genuinely easy fit for anyone avoiding citrus. Salting the cucumbers first and patting them dry is the move that keeps everything from turning watery, so every bite stays satisfyingly crisp even after chilling. Thinly sliced red onion adds a gentle sharpness that plays beautifully against the cool cucumber and fragrant dill. A short rest in the fridge lets the flavors meld into something that tastes far more intentional than the simple ingredient list suggests. It works as a refreshing side alongside grilled proteins, tucked into a sandwich, 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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