Seed Oil 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. The dressing is built on extra-virgin olive oil and white wine vinegar, keeping things completely free of the refined vegetable and seed oils that sneak into so many bottled dressings and store-bought salads. That simple swap makes a real difference — you get clean, honest flavor without any of the industrial processing baggage. Salting the cucumbers first and patting them dry is the move that keeps everything from turning watery, so every bite stays crisp even after the salad has had time to chill and pickle. The red onion adds a gentle bite while the fresh dill brings that herby, summery lift that makes the whole bowl feel alive. It comes together with almost no effort and only gets better as it sits in the fridge, making it a perfect make-ahead option for cookouts, weeknight dinners, or meal prep.
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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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