Wheat 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. Thin-sliced English cucumbers get tossed with kosher salt and patted dry before dressing — a small but important step that keeps everything pleasantly crisp rather than watery. The dressing is a simple whisk of white wine vinegar, olive oil, sugar, and black pepper, and it comes together in seconds. Red onion adds a gentle bite, and the fresh dill ties the whole thing together with that unmistakable herby freshness. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution stress involved — just clean, wholesome produce and pantry staples. A short chill in the fridge lets the flavors meld into something that tastes almost pickled in the best possible way. It's an effortless, crowd-pleasing salad that works alongside grilled proteins, tucked into a spread, or honestly just eaten straight from the bowl.
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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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