Soy 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 salting step is the real secret here — drawing out excess moisture before dressing the cucumbers means every bite stays pleasantly firm rather than watery and limp. A simple white wine vinegar and olive oil dressing brings just the right balance of tang and richness, with a touch of sugar to round everything out. Thinly sliced red onion adds a gentle bite that mellows beautifully during the chill time in the fridge. Because every ingredient is a whole, single-source food, there's no need to squint at labels hunting for hidden soy derivatives — this one is naturally clean from start to finish. Make it at least 30 minutes ahead and the flavors knit together into something that tastes far more intentional than the short ingredient list suggests.
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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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