Lupin 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 tossed with red onion and a simple white wine vinegar dressing that leans tangy-sweet in the best possible way. The trick of salting the cucumbers first and patting them dry is what keeps everything from turning watery — you get clean, snappy texture all the way through. Lupin, a legume sometimes used as a flour or filler in processed foods and dressings, is simply not a concern here since every component is whole and straightforward. There are no packaged mixes or mystery seasonings, just olive oil, vinegar, sugar, and fresh herbs doing exactly what they should. A short rest in the fridge lets the flavors meld into something that tastes far more considered than the effort involved. It's an effortless, crowd-pleasing salad you'll find yourself making on repeat all season long.
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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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