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 subtle sweetness, while thin-sliced red onion adds a little sharpness that rounds everything out beautifully. Since the whole dish is built from fresh produce, pantry staples, and a handful of herbs, there's nothing to second-guess when it comes to hidden tree nut ingredients — what you see is genuinely what you get. It's the kind of recipe that comes together with almost no effort but tastes like you actually thought about it. Make it ahead and let it chill in the fridge so the flavors have time to meld into something that tastes even better than the sum of its parts.
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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.
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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