This crisp, cool salad starts with thinly sliced English cucumbers, salted and pressed dry so they stay crunchy instead of watery. A quick-pickled dressing of white wine vinegar, extra-virgin olive oil, and black pepper coats every slice, while thin ribbons of red onion and a generous handful of fresh dill add sharpness and bright, herby flavor. A short chill in the fridge is all it takes for the cucumbers to soften just slightly and soak up that tangy dressing, giving you a refreshing side that tastes even better the next day. It's light, crunchy, and endlessly versatile alongside grilled meats or fish. This one's a natural fit for a Paleo table, no fuss required to make it work.
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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.
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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