The Easiest Tangy Cucumber Salad
Serves4 to 6
Prep5 minutes
When you crave a light side dish that won’t weigh down the rest of your dinner but still has enough punch to stand out on its own, make this salad. Quick-pickling the cucumbers with cider vinegar and a little sugar gives them the vibrancy they’re all too often missing.
Tossed with nothing more than a little olive oil, salt, pepper, and lots of chopped fresh chives, the cucumber slices transform into a simple salad that’s the perfect counterpart for grilled meat or fish.
A Simple Salad to Kick Off Grilling Season
To me, this salad sings of grilling season. It’s a light, refreshing addition to whatever you happen to toss on the grill in the evening, be it steak, chicken, fish, or even just a slew of grilled vegetables.
Toss it together at the beginning of dinner prep, and let it sit and marinate while you prepare the grilled goods. And since it does need a little time for the flavors to marry, you can make it in advance, as it will continue to get better over a few hours or even overnight.
Tangy Cucumber Salad
Prep time 5 minutes
Serves4 to 6
Nutritional Info
Ingredients
- 1/4 cup
apple cider vinegar
- 2 tablespoons
olive oil
- 2 teaspoons
granulated sugar
- 1 teaspoon
kosher salt, plus more as needed
Freshly ground black pepper
- 2 pounds
cucumbers (about 4 medium)
- 2 tablespoons
finely chopped fresh chives
Instructions
Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. Thinly slice the cucumbers crosswise. Place them in the bowl, add the chives, and toss to combine.
Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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