Pistachio Free Classic Cucumber Salad
Crisp, tangy, and impossibly refreshing, this cucumber salad is the kind of side dish that disappears from the table before anything else. Thin-sliced English cucumbers get salted and patted dry first, which draws out excess moisture and keeps the whole bowl from turning watery — a small step that makes a big difference. A bright white wine vinegar dressing with just a touch of sugar balances the sharpness beautifully, while fresh dill and red onion add color and a little bite. After a quick chill in the fridge, the cucumbers take on a lightly pickled quality that makes every forkful taste clean and alive. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. It's the perfect companion to grilled proteins, sandwiches, or honestly just eaten straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!