Gelatin Free Classic Cucumber Salad
Crisp, tangy, and loaded with fresh dill, this cucumber salad is the kind of side dish that disappears fast at any table. The salting step is the real secret here — drawing out excess moisture before dressing the cucumbers means every bite stays bright and snappy rather than watery and limp. A simple white wine vinegar and olive oil dressing keeps things clean and punchy, with just enough sugar to balance the acidity. Thin-sliced red onion adds a little bite and a pop of color that makes the whole bowl look as good as it tastes. Many store-bought salads and dressings sneak in unexpected thickeners or stabilizers, so making this from scratch with straightforward pantry ingredients gives you full confidence in what you're eating. After a quick chill in the fridge, the flavors meld into something that tastes like it took far more effort than it actually did. It's the perfect companion to grilled mains, a deli spread, or honestly 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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