Oats 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-sliced English cucumbers get a quick salt treatment to draw out excess moisture, which means every bite stays perfectly tender without turning watery or limp. A simple white wine vinegar dressing with just a touch of sugar and olive oil ties everything together, while red onion adds a gentle bite that balances the freshness of the herbs. The whole thing comes together with pantry staples and zero complicated steps — just a little patience while it chills in the fridge. Naturally, every ingredient here is completely free of grain-based additives or hidden fillers, so there is nothing to second-guess when you are keeping your meals clean. It is the kind of recipe that proves simple food, done right, is always the most satisfying.
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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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