Nightshade Free Classic Cucumber Salad
Crisp, cool, and bright with fresh dill, this cucumber salad is the kind of dish that disappears fast at any table. Nightshade-free eating can feel limiting when it comes to salads and sides, since so many dressings and prepared dishes sneak in tomatoes, peppers, or paprika — but every single ingredient here is naturally in the clear. The technique of salting and pressing the cucumbers before dressing them is the real secret: it draws out excess moisture so the slices stay firm and actually absorb the tangy white wine vinegar dressing instead of diluting it. Thinly sliced red onion adds a gentle bite, and a generous handful of fresh dill gives the whole bowl an herby, almost garden-fresh quality that feels far more special than the short ingredient list suggests. A 30-minute rest in the fridge lets everything lightly pickle together, so the flavors are balanced and deeply satisfying by the time it hits the table. It works beautifully as a side for grilled proteins or tucked alongside anything that needs a refreshing, acidic counterpoint.
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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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