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
Scale
- 1/4 cup apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon + 1/2 teaspoon raw honey
- 1/4 teaspoon kosher salt
- 1/4 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.