Eosinophilic Esophagitis Friendly Classic Cucumber Salad
Crisp, cool, and bright with fresh dill, this cucumber salad is the kind of dish that disappears fast at any table. Managing eosinophilic esophagitis often means scrutinizing every ingredient for common triggers, and packaged salads or restaurant sides can hide all kinds of problematic additions. This one keeps things beautifully simple — just cucumbers, red onion, dill, and a clean white wine vinegar dressing with olive oil and a touch of sugar. The salting step draws out excess moisture so the cucumbers stay pleasantly firm rather than watery, and the result is a lightly pickled, refreshing salad that actually gets better as it sits in the fridge. There are no dairy, wheat, soy, egg, or nut-based ingredients anywhere in the recipe, making it genuinely easy to fit into a restricted eating plan without any substitutions required. It's a reliable, crowd-pleasing side that proves eating carefully doesn't have to mean eating boringly.
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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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