Crisp English cucumbers get salted and pressed dry until they turn wonderfully snappy, then tossed with paper-thin red onion and a generous handful of fresh dill. The dressing is a simple whisk of white wine vinegar, sugar, and extra-virgin olive oil, bright and lightly sweet, with a touch of black pepper for depth. A stint in the fridge lets everything mingle into a lightly pickled, refreshing bite that's just as good cold as it is at room temperature. It's an easy make-ahead side that holds up at potlucks, picnics, or alongside anything off the grill. This one fits naturally into a vegan spread with zero fuss.
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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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