Legume 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. Thin slices of English cucumber get a quick salt treatment to draw out excess moisture, which is the secret to keeping the texture snappy rather than watery. A simple white wine vinegar dressing with just a touch of sugar and olive oil ties everything together with a light, tangy sweetness that lets the vegetables shine. Thinly sliced red onion adds a gentle bite, and the fresh dill brings that unmistakable herby lift that makes the whole bowl feel alive. Every ingredient here is naturally free of legumes — no beans, no lentils, no hidden pea proteins — so it's a genuinely worry-free option without any substitutions required. After a short chill in the fridge, the flavors meld into something that tastes far more impressive than the effort involved. It works beautifully alongside grilled meats, tucked next to a sandwich, or honestly just eaten straight from the bowl.
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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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