Gut Friendly Classic Cucumber Salad
Crisp, cool, and bright with fresh dill, this cucumber salad is the kind of dish that feels effortless but tastes like you actually tried. The simple white wine vinegar dressing brings just enough tang and sweetness to turn humble sliced cucumbers into something genuinely craveable. Salting the cucumbers first and patting them dry is a small but important step — it draws out excess moisture so the dressing clings properly and nothing gets watery in the fridge. Cucumbers are naturally easy on the digestive system, and this recipe keeps things clean with whole, recognizable ingredients and no heavy cream or processed additives to worry about. The fresh dill adds a gentle herbal note that feels light and bright rather than overpowering. After a quick chill in the refrigerator, the flavors meld into something that tastes almost pickled in the best possible way. It works beautifully alongside grilled proteins, tucked into a grain bowl, or honestly just eaten straight from the bowl with a fork.
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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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