Shellfish 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. Thinly sliced English cucumbers get a quick salt-and-pat treatment that draws out excess moisture, so the final salad stays perfectly crisp rather than watery. A simple white wine vinegar dressing with just a touch of sugar and olive oil brings everything together with a light, tangy sweetness that lets the vegetables shine. Thin ribbons of red onion add a gentle bite, while the fresh dill keeps things herbaceous and summery. It's naturally free from any seafood or ocean-derived ingredients — just clean, plant-based produce and pantry staples you can feel confident about. After a short chill in the fridge, the flavors meld into something that tastes far more impressive than the effort involved. Whether it's alongside grilled chicken, tucked next to a sandwich, or just eaten straight from the bowl, this salad earns a permanent spot in your warm-weather rotation.
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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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