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 cucumbers 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 chill in the fridge. Every single ingredient here is naturally free from tropical oils and coconut derivatives, so there's no label-scanning required. Make it ahead and let it rest for at least 30 minutes — the flavors genuinely get better as they meld together.
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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.
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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