Gluten Free Classic Cucumber Salad
Crisp, cool, and loaded with fresh dill, this cucumber salad is the kind of side dish that disappears fast at any table. Thinly sliced English cucumbers get tossed with kosher salt and patted dry before dressing — a small but important step that keeps everything from turning watery and ensures every bite stays perfectly crisp. The dressing is a bright, simple mix of white wine vinegar, olive up, and just a touch of sugar that lightly pickles the cucumbers as they chill in the fridge. Shaved red onion adds a gentle bite, and the fresh dill brings that herby, garden-fresh flavor that makes the whole bowl feel alive. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It's an ideal make-ahead dish since the flavors genuinely improve after that 30-minute rest in the refrigerator. Pair it with grilled proteins, pile it alongside roasted vegetables, or honestly just eat it straight from the bowl — no judgment.
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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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