Nitrate & Nitrite Free Classic Cucumber Salad
Crisp, cool, and loaded with fresh dill, this cucumber salad is the kind of side dish that disappears fast at any table. Thin-sliced English cucumbers get a quick salt treatment to draw out excess moisture, which means every bite stays pleasantly firm rather than watery. A simple white wine vinegar dressing with a touch of sugar and olive oil brings just the right balance of tangy and bright, while red onion adds a gentle bite that mellows beautifully as it marinates. Every single ingredient here is naturally free of cured or processed additives — no deli meats, no packaged seasonings with hidden preservatives, just whole produce and pantry staples you can trust. That makes it a genuinely easy win when you're building a plate around clean, additive-free eating. The longer it sits in the fridge, the better it gets, so it's a great make-ahead option for weeknight dinners or weekend gatherings alike.
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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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