High Fructose Corn Syrup 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. The dressing comes together with just white wine vinegar, granulated sugar, olive oil, and black pepper — every ingredient is straightforward and easy to verify, so you never have to second-guess what's in the bottle. That matters more than people realize, since sweetened dressings and bottled vinaigrettes are common places where unwanted corn-derived sweeteners sneak in. Here, you're in full control from start to finish. The salting step is a small but smart move — drawing out excess moisture means the cucumbers stay pleasantly firm rather than watery once the dressing goes on. Thin-sliced red onion and a generous handful of fresh dill round out the flavor with a little sharpness and herby freshness that makes the whole bowl feel lively. After a quick chill in the fridge, the cucumbers turn lightly pickled and utterly addictive alongside grilled meats, sandwiches, or just about anything else on the plate.
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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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