Pork 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 tossed with kosher salt and patted dry before dressing, which is the small but important step that keeps everything from turning watery and bland. A simple white wine vinegar and olive oil dressing brings just enough tang and sweetness to make each bite feel balanced and refreshing. Slivers of red onion add a gentle sharpness that plays beautifully against the herb-forward dill. Everything here is naturally plant-based and free from any meat or animal-derived concern, so it works effortlessly alongside a wide range of mains without a second thought. After a quick chill in the fridge, the flavors meld into something that tastes far more intentional than the short ingredient list would suggest. It's the kind of easy, crowd-pleasing salad you'll find yourself making on repeat all summer long.
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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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