Nutmeg 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 a quick salt treatment to draw out excess moisture, which means every bite stays satisfyingly crunchy rather than watery. A simple white wine vinegar dressing with a touch of sugar and olive oil brings just the right balance of tang and brightness, while red onion adds a gentle bite that plays beautifully against the herbs. Nutmeg shows up in more recipes than you'd expect — spice blends, store-bought dressings, even some vinaigrettes — so having a from-scratch dressing made with nothing but pantry staples you can see and control is genuinely reassuring. Everything here is clean, straightforward, and completely free of any warm spice surprises. A short rest in the fridge lets the flavors meld into something that tastes far more intentional than the minimal effort required. It's the perfect companion to 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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