Vegetarian Classic Cucumber Salad
Crisp, cool, and bright with fresh dill, this cucumber salad is the kind of dish that disappears fast at any table. The trick to getting it just right is that quick salting step — drawing out excess moisture from the cucumbers before dressing them means you end up with a lightly pickled, flavor-packed bite rather than a watery bowl. Thinly sliced red onion adds a gentle sharpness that plays beautifully against the white wine vinegar and a touch of sugar in the dressing. Everything comes together with a drizzle of good olive oil and a generous handful of fresh dill, keeping the ingredient list short and the results seriously satisfying. It's entirely plant-based with no swaps or substitutions needed — just honest, wholesome produce doing its thing. A 30-minute rest in the fridge is all it takes for the flavors to meld into something that tastes like it took far more effort than it did. Serve it alongside grilled vegetables, tuck it into a grain bowl, or just eat it straight from the bowl — no judgment here.
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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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