Pescatarian 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. The simple white wine vinegar dressing brings just enough tang and sweetness to lightly pickle the cucumbers without overpowering them, while the red onion adds a gentle bite. One key step makes all the difference: salting the cucumbers first and patting them dry keeps the salad from turning watery, so every bite stays clean and crisp rather than soggy. It's entirely plant-based aside from the olive oil, meaning it fits naturally into a pescatarian spread alongside grilled fish, shrimp, or a seafood pasta without a second thought. The 30-minute chill in the fridge is where the magic really happens — the flavors meld into something that tastes far more intentional than the short ingredient list suggests. Make it ahead, keep it cold, and watch it become the most requested thing on the table.
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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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