Macadamia 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. Thinly sliced English cucumbers get a quick salt-and-pat treatment to draw out excess moisture, which means the dressing actually clings instead of pooling at the bottom of the bowl. A simple white wine vinegar and olive oil dressing brings just enough tang and sweetness to turn humble vegetables into something genuinely craveable. Red onion adds a little bite, and the fresh dill ties everything together with that unmistakable herby lift. The whole thing chills in the fridge for at least 30 minutes, letting the flavors meld into a lightly pickled, refreshing result. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. It's an effortless, crowd-pleasing salad that works alongside grilled proteins, sandwiches, 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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