Honey 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 white wine vinegar, granulated sugar, olive oil, and black pepper — no sweeteners beyond plain sugar, so it's completely free of bee-derived ingredients without any substitutions or workarounds needed. Salting the cucumbers first and patting them dry is the move that keeps everything from turning watery, giving you that satisfying, lightly pickled texture after a short rest in the fridge. Thin-sliced red onion adds a gentle bite that plays beautifully against the cool cucumber and fragrant dill. It's the kind of recipe that looks effortless but tastes like you actually thought about it. Make it ahead, let it chill, and it only gets better as the flavors meld together.
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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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