Yeast Free Classic Cucumber Salad
Crisp, cool, and loaded with fresh dill, this cucumber salad is the kind of side dish that disappears fast at any table. The salting step is key — drawing out excess moisture from the cucumbers means the white wine vinegar dressing actually clings instead of pooling at the bottom of the bowl. A touch of sugar balances the acidity beautifully, while the red onion adds a gentle bite that plays perfectly against the cool cucumber slices. Everything about this recipe is naturally free of yeast, so there's no need to scrutinize labels or swap out any ingredients — just fresh produce, pantry staples, and a good whisk. After a quick chill in the fridge, the flavors meld into something that tastes far more impressive than the effort involved. It works as a light lunch, a cookout side, or a refreshing counterpoint to anything rich and hearty coming off the grill.
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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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