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Recipe: The Easiest Tangy Cucumber Salad

A light, refreshing addition to whatever you happen to toss on the grill.

The Kitchn

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Photos by Joe Lingeman

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 veggies. 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

Yield: Serves 4 to 6 as a side dish

Prep Time: 5 minutes


  • 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


  1. 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.

  2. 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.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Sheela Prakash received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian. She is the author of “Mediterranean Every Day.”

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This post originally appeared on The Kitchn and was published May 2, 2017. This article is republished here with permission.

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