Peanut Free Classic Cucumber Salad
Crisp, tangy, and loaded with fresh dill, this cucumber salad is the kind of side dish that disappears fast at any table. The simple white wine vinegar dressing gets whisked together in minutes, and a touch of sugar balances the acidity perfectly without tipping into sweet territory. Salting the cucumbers first and patting them dry is the real secret here — it pulls out excess moisture so the dressing clings to every slice instead of pooling at the bottom of the bowl. Thin-sliced red onion adds a gentle bite that mellows beautifully after a 30-minute rest in the fridge. Every ingredient in this recipe is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved. It's an effortless, crowd-pleasing dish that works alongside grilled proteins, tucked into wraps, 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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