Dairy 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. Thin-sliced English cucumbers get tossed with kosher salt and patted dry before dressing, which is the small but crucial step that keeps everything from turning watery and bland. The dressing itself is a simple whisk of white wine vinegar, olive oil, sugar, and black pepper — clean, tangy, and completely plant-based without any substitutions needed. Red onion adds a gentle bite, and the fresh dill brings that herby, garden-fresh flavor that makes the whole bowl feel alive. After a quick chill in the fridge, the cucumbers take on a lightly pickled quality that pairs beautifully with grilled proteins, grain bowls, or anything coming off a summer barbecue. It's naturally free of dairy at every step, so there's no swapping or label-checking required — just honest, wholesome ingredients doing exactly what they should.
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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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