Sesame Free Classic Cucumber Salad
Crisp, cool, and bursting with fresh herb flavor, this cucumber salad is the kind of side dish that disappears fast at any table. Thin slices of English cucumber get a quick salt treatment to draw out excess moisture, which means the dressing clings beautifully instead of turning watery at the bottom of the bowl. A bright white wine vinegar dressing with just a touch of sugar balances the sharpness of red onion, while fresh dill ties everything together with that unmistakable garden-fresh aroma. Many store-bought or restaurant versions of this style of salad sneak in sesame oil or sesame-based dressings for added depth — here, extra-virgin olive oil does the job just as well without any of that concern. Every ingredient is straightforward and easy to verify, so you can toss this together with total confidence. After a short chill in the fridge, the cucumbers take on a lightly pickled quality that makes them genuinely addictive. It's the perfect make-ahead side for cookouts, weeknight dinners, or anywhere you need something refreshing 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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