This easy cucumber salad is going to be your fresh, tangy go-to this summer!
The ingredients list couldn’t be simpler. Cucumbers, chives, and a zesty vinaigrette are all it takes. As usual, it’s paleo and gluten free, with only a smidge of honey to balance the tangy dressing.
Not to try and out-do the Mediterranean Cauliflower Salad recipe I published earlier this week, but this easy cucumber salad is another instant favorite for summer potlucks and get togethers.
I’m not kidding when I say it’s simple. The most difficult part of this recipe is cubing the cucumbers. Honestly, that makes the task seem a lot harder than it is. This truly is an easy cucumber salad!
I used dehydrated chives for this recipe, but normally I’d opt for fresh. Amazingly, I couldn’t find any chives at the grocery store that didn’t look depressed. And it’s too early in the season for me to grow my own chives.
So dehydrated it had to be for the pictures. But trust me when I saw fresh is the way to go—you taste more of the delicate onion flavor that way.
Both cucumber and chives don’t fare incredibly well soaking in a dressing. They’ll end up somewhat mushy if left hanging out for too long. So it’s best to toss in the dressing just before serving.
The leftovers will still be good, but not as crisp as that first day. I’ll make a batch of this easy cucumber salad and eat it throughout the week, and I can vouch that the leftovers are still great!
More Simple, Veggie-licious Salads
- Tomato and Cucumber Salad with Mustard Vinaigrette
- Mediterranean Watermelon Salad
- Springtime Shrimp & Radish Salad
- Mediterranean Cauliflower Salad
Easy Cucumber Salad Recipe
This easy cucumber salad is going to be your fresh, tangy go-to this summer! Cucumbers, chives, and a zesty vinaigrette are all it takes. This salad is paleo and gluten free, with only a smidge of honey to balance the tangy dressing.
- Place the cucumbers in a large bowl.
- Separately, whisk together apple cider vinegar, olive oil, honey, chives, salt, and pepper. Pour over the cucumbers and toss to combine.
- Serve immediately. Store leftovers in a sealed container in the fridge for up to 3 days.
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!