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When you desire a soft back containerful that won't weigh downwards the quietus of your dinner but solace has sufficiency hit to booth out on its own, work this salad. Quick-pickling the cucumbers with alcohol vinegar and a little sugar gives them the vibrancy they're all too ofttimes wanting. Tossed with aught author than a soft olive oil, tasteful, flavoring, and lots of chopped rested schnittlaugh, the veggie slices metamorphose into a
reniform salad that's the perfect twin for cooked meat or seek.
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 when you get home from work, 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, this salad is a great pick for a potluck or picnic, as it will continue to get better over a few hours or even overnight.
Tangy Cucumber Salad
Serves 4 to 6 as a side dish
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
Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
Slice the cucumbers into thin 1/8-inch-thick rounds. 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.
reniform salad that's the perfect twin for cooked meat or seek.
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 when you get home from work, 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, this salad is a great pick for a potluck or picnic, as it will continue to get better over a few hours or even overnight.
Tangy Cucumber Salad
Serves 4 to 6 as a side dish
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
Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
Slice the cucumbers into thin 1/8-inch-thick rounds. 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.
