Eggless 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 — a small step that makes a huge difference, pulling out excess moisture so the salad stays crisp rather than watery. A simple white wine vinegar and olive oil dressing brings just the right balance of tang and sweetness, while red onion adds a gentle bite that mellows beautifully as everything chills together. The whole thing is naturally free of eggs at every step, with no mayo or creamy binders in sight — just clean, whole ingredients doing the work. After a 30-minute rest in the fridge, the cucumbers take on a lightly pickled quality that makes each bite incredibly refreshing. It pairs effortlessly with grilled proteins, sandwiches, or anything coming off a summer barbecue.
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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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