Tangy Cucumber Salad Recipe
Tangy Cucumber Salad Recipe photo by Taste of Home

Tangy Cucumber Salad Recipe

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You'll spark taste buds with this tangy and refreshing salad. The simple marinade gives mild cucumbers lots of zip. The tomatoes are a pretty addition. This is a super use of summer's garden bounty. -Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep: 40 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 8 servings


  • 2 small cucumbers, thinly sliced
  • 1 teaspoon salt, divided
  • 2 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 1/4 cup cider vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon honey
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Dash cayenne pepper

Nutritional Facts

3/4 cup: 61 calories, 4g fat (trace saturated fat), 0mg cholesterol, 393mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein


  1. Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Tangy Cucumber Salad in Taste of Home August/September 1999, p39

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Reviewed Jun. 20, 2015

"This was easy to make. I think next time I will try with fresh herbs. I did like the slight heat and sweet of these."

Reviewed Jun. 20, 2011

"The first time I made this my family was "eww" before they even tasted it. I had planned on having it for supper. Needless to say by the time supper time came there was barely enough left."

Reviewed Aug. 1, 2010

"followed the recipe to the letter and it turned out great."

Reviewed Jul. 3, 2010

"This salad reminds me of a dish we had in Fort Lauderdale while we were on our honeymoon. So good and fresh!"

Reviewed Jun. 25, 2010

"This was very good. The only change I made was to add green onions in place of the onions."

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