Fresh and simple, this Tangy Cucumber Salad with Chives is my new go-to for a fast and vibrant summer side dish.
The ingredients list couldn't be simpler. Cucumbers, chives, and a zesty vinaigrette are all you need!
Quick Look: Cucumber Salad with Chives
⏲️Ready In: 5 Minutes
🍽Servings: 6
🥗Nutrition: 64 Calories
🥘Main Ingredients: Cucumber, Chives, Apple cider vinegar, Honey
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free, Vegetarian
⭐Why You'll Love It: Simple and quick, this cucumber salad recipe has tangy flavor without overcomplicating a go-to summer side.
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I've got lots of favorite salads - see Mediterranean Cauliflower Salad without Bacon or Thai Cabbage Salad with Peanut Dressing. But this easy cucumber salad with chives is another instant favorite for summer potlucks and get togethers.
I'm not kidding when I say it's simple. Cubing the cucumbers is the hardest part! Fresh chives add a little flavor boost without overtaking the salad.
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Key Ingredients
Cucumber: My preference is English or Hot House cucumbers, which are narrower and a darker green, for salads like this. They have fewer seeds and a crisp flesh that works well for fresh salads! You can also use American slicing cucumbers, but avoid pickling cucumbers.
Chives: Fresh chives are the way to go! If they aren't in season, you can use parsley or cilantro as a stand-in.
Apple cider vinegar: This vinegar works well for this recipe, but you could also use rice vinegar like for the cucumbers in Easy Pork & Rice Bowls with Peanut Sauce.
Honey: A touch of sweetness balances out the vinegar. You can opt for cane sugar if you'd like.
See the recipe card for full information on ingredients and quantities.
How to Make Cucumber Salad with Chives
Step 1: In a small bowl, combine the apple cider vinegar, olive oil, honey, salt, and pepper, whisking until honey has dissolved.
Step 2: Toss the cubed cucumbers with prepared vinaigrette and and stir in chives. If storing leftovers, drain off extra vinaigrette.
Top Tips from Chelsea
For storage - If you have leftovers, drain off extra vinaigrette to help prevent the cucumbers or chives from getting too mushy.
No fresh chives? You can use dehydrated chives or swap them out for fresh parsley to keep some herbs involved in the salad!
English or Hot House Cucumbers are the way to go for crisp, fresh cucumber salad without lots of seeds. American slicing cucumbers should work pretty well, too.
Cucumber Salad with Chives FAQs
My favorites are English or Hot House cucumbers. They're narrow and dark green, with crisp flesh without lots of seeds. I find they hold up a little better in the fridge as well.
American slicing cucumbers work well, too!
I like the mild onion flavor of chives, but you can use fresh parsley or even sliced scallions as a substitute.
This salad is best served right after tossing together. However, you can store it in the fridge for 3-4 days with decent results. I'd suggest draining off extra vinaigrette before storage.
This cucumber salad goes great with these mains
Did you try this Cucumber Salad with Chives recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Tangy Cucumber Salad with Chives
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Chopped
- Cuisine: American
- Diet: Gluten Free
Description
Fresh and simple, this Tangy Cucumber Salad with Chives is my new go-to for a fast and vibrant summer side dish. It's gluten free and vegetarian, making it an excellent fast salad for almost everyone.
Ingredients
- ¼ cup apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon + ½ teaspoon raw honey
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 4 cucumbers, cubed
- 2 tablespoons chopped fresh chives
Instructions
- In a medium bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper until the honey has dissolved.
- Add the cucumbers to a large bowl. Pour over the cucumbers and toss to combine. Add the chives and toss again to incorporate. Best served immediately. For storage, after cucumbers have marinated in dressing for at least 30 minutes, drain off excess vinaigrette and store in an airtight contianer in the fridge for up to 3 days.
Notes
- To cube cucumbers, slice the cukes into thick coins. With the slice lying flat, cut away the rounded edges and then cut into fourths. Optionally, you can leave the rounded edges on and just cut the cucumber slice into fourths. Waste not, want not!
- The cucumbers will become mushy if stored in the vinaigrette. To try and keep leftovers crisp, drain off excess vinaigrette and store separately or use for a different salad.
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