When you’re craving something fresh and crisp there’s nothing quite like a salad that combines typically “savory” vegetables with something sweet. This cucumber grape salad is the ideal combination of the two since cucumber tends to take on the flavors of whatever it touches. This is why they make such great pickles after all. Read on to find out what makes this salad so darn special (and why it’s a real crowd pleaser).
The key to this yummy recipe is the dressing. It’s got tanginess, sweetness, and a bit of interest from the poppy seeds.
The base is a mixture of Greek yogurt and honey, livened up with a bit of lemon juice and some apple cider vinegar. And, some black pepper keeps it interesting.
This salad is easiest to eat if you slice the cucumber thinly and in half and then also cut the grapes in half. This way your fork doesn’t bounce off of any grapes or a big chunk of cuke.
Then toss the grapes and cucumbers with the dressing and add some slivered almonds for some extra crunch. This salad is so easy to “cook” yet every time I’ve made it people rave about it. And, for a dressed salad this one keeps in the fridge really well. 3 days later and this salad is still good. This is one that you can totally make the night before a family get together with no problems.
Cucumber Grape Salad
Makes 4-6 servings
20m prep time
1 cook time
- 1 tablespoon olive oil
- 6 oz (3/4 cup) Greek yogurt
- 1 tablespoon honey
- 2 teaspoons poppy seeds
- black pepper to taste
- 1/4 teaspoon salt
- juice of 1 small lemon
- 2 tablespoons apple cider vinegar
- 2 cups (about 1 lb) seedless red grapes, halved
- 1 cucumber, halved and sliced
- 1/2 cup slivered almonds
- Combine olive oil, yogurt, honey, poppy seeds, pepper, and salt in a medium bowl. Whisk in lemon juice and vinegar.
- Add grapes and cucumbers to a large bowl. Pour dressing over produce and top with almonds. Gently toss to combine. Refrigerate any unused portions for up to 3 days.
Recipe adapted from Prevention RD.