Emulsifier 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. The dressing comes together with just white wine vinegar, olive oil, sugar, and black pepper — every ingredient is whole and straightforward, with zero need for store-bought condiments that often sneak in stabilizers or emulsifying agents. Salting the cucumbers first and patting them dry is the real trick here: it pulls out excess moisture so the dressing clings properly and the slices stay satisfyingly crisp rather than watery. Thin red onion adds a gentle bite, and the fresh dill keeps everything tasting clean and garden-fresh. A short rest in the fridge lets the flavors meld into something that tastes far more considered than the minimal effort involved. It works beautifully alongside grilled proteins, tucked into a wrap, 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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