Mustard 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 is a simple blend of white wine vinegar, olive oil, sugar, and black pepper — clean, tangy, and completely free of mustard in any form, which can sneak into store-bought dressings and vinaigrettes more often than you'd expect. Salting the cucumbers first and patting them dry is the secret move here, pulling out excess moisture so the slices stay satisfyingly crisp rather than watery. Thin ribbons of red onion and a generous handful of fresh dill round out the flavor without any complicated prep. After a quick chill in the fridge, the cucumbers take on a lightly pickled quality that makes the whole bowl taste like something you'd find at a really good deli counter. It pairs beautifully with grilled proteins, sandwiches, or anything that needs a refreshing, acidic counterpoint on the plate.
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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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