Hazelnut Free Classic Cucumber Salad
Crisp, tangy, and fragrant with fresh dill, this cucumber salad is the kind of effortless side dish that somehow disappears faster than anything else on the table. The simple technique of salting and patting the cucumbers dry before dressing them is the real secret here — it pulls out excess moisture so every slice stays pleasantly firm rather than watery and limp. A bright white wine vinegar dressing with just a touch of sugar brings that classic sweet-and-sour balance that makes this salad so addictive. Thin-sliced red onion adds a gentle sharpness that mellows beautifully during the refrigerator rest, letting all the flavors knit together into something that tastes far more considered than the short ingredient list suggests. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally worry-free — every ingredient is straightforward produce, pantry staples, and fresh herbs with no hidden surprises. It's equally at home alongside grilled chicken, tucked into a picnic spread, or served as a cool counterpoint to something rich and hearty.
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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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