Lactose 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 salting step is the real secret here — drawing out excess moisture from the cucumbers means the dressing clings perfectly instead of turning watery at the bottom of the bowl. A simple whisk of white wine vinegar, olive oil, sugar, and black pepper creates a tangy-sweet coating that lightly pickles everything as it chills. Thin-sliced red onion adds a gentle bite that mellows beautifully in the fridge, making the salad even better after it rests. The whole thing is naturally free of dairy in any form, so there's no swapping or substituting needed — just fresh vegetables and a clean, vibrant dressing. It pairs effortlessly with grilled proteins, sandwiches, or anything coming off a summer barbecue. Make it ahead and let the flavors meld; it only gets more delicious with time.
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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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