Ginger 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 a quick salt treatment to draw out excess moisture, which means every bite stays perfectly tender rather than watery. A simple white wine vinegar dressing with just a touch of sugar and olive oil brings everything together in a way that feels light but genuinely satisfying. Red onion adds a little sharpness that plays beautifully against the herbs. For anyone navigating a sensitivity to ginger, this recipe is a natural fit — every ingredient is straightforward, and there's nothing hidden in the dressing that could cause concern. After a short chill in the fridge, the flavors meld into something that tastes far more impressive than the effort involved. It's an easy, reliable crowd-pleaser that works alongside grilled proteins, sandwiches, or honestly just on its own.
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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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