Rice Free Classic Cucumber Salad
Crisp, tangy, and impossibly refreshing, this cucumber salad is the kind of dish that disappears fast at any table. Thin slices of English cucumber get tossed with red onion and fresh dill, then dressed in a bright white wine vinegar and olive oil vinaigrette that lightly pickles everything as it chills. The salting and patting-dry step is the real secret here — it pulls out excess moisture so the dressing clings instead of pooling at the bottom of the bowl. A touch of sugar balances the vinegar without making things sweet, and the result is clean, punchy flavor in every bite. For anyone navigating grain-free eating, this one is naturally in the clear — every ingredient is straightforward produce, pantry staples, and fresh herbs with zero hidden fillers to worry about. It works beautifully as a side for grilled proteins, tucked alongside a sandwich, or honestly just eaten straight from the bowl while standing at the fridge.
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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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