This Cucumber Mint Salad is so fresh, so bright, and so easy to make in just about 10 minutes! It’s a great side salad that goes well with almost any weeknight dinner or serve it as a side dish at barbecues, picnics, or potlucks.
If you’re craving a bright, refreshing, light salad that’s easy and fast, try this Cucumber Mint Salad.
We LOVE cucumbers in our house, and for everyday salads, I’ll usually make some version of a cucumber salad. I make this Din Tai Fung copycat salad, an Asian Cucumber Carrot Salad, often.
I love just tossing together cucumbers with herbs and aromatics for a quick and tasty salad. I started making this Cucumber Mint Salad when I was trying to think of different ways to use up all the mint in our garden (if you grow mint, you know it tends to take over! Check out our Drying Mint Leaves guide).
This salad is especially lovely during the summer when mint is in abundance, but it’s really wonderful to enjoy all year round.
Jump to:
🌟 Why this recipe works
This minty, crunchy salad is fresh, bright, and so easy to make. Here’s why you’re going to love it:
- Full of flavor: The mint combined with the red onions give this salad bold, bright flavors that you’ll want to go back to again and again.
- Low-calorie: You get all that flavor at less than 70 calories per serving!
- Easy-to-find, affordable ingredients: This salad uses simple ingredients you can find at your local grocery store. And they won’t break the bank.
- Vegetarian: It fits with a vegetarian diet. No need to tweak or substitute the ingredients.
🛒 Ingredient notes
- Cucumbers – I use English cucumbers cut into ridges in this salad, but you can use any variety you prefer.
- Mint – This gives the salad a bright, fresh flavor. You can give mint leaves a rough chop or a fine chop depending on your preference.
- Red onions – For more flavor and texture.
- White vinegar – A bit of white vinegar for acidity and to accentuate the mint.
- Olive oil – This levels off the acidity and combines with the vinegar for the dressing.
- Sugar – A touch of sweetness for balance.
- Salt and pepper – To taste.
✅ Step-by-step instructions
You only need a bowl and a good chopping knife to assemble this salad. Here are a few step-by-step photos to help! You’ll find the full ingredients and detailed instructions in the printable recipe card at the bottom of this post.
- Peel the cucumbers and cut in half. Then scoop out the seeds and chop each half into slices.
- Salt the cucumbers. Place in a colander over a paper towel for 30 minutes to draw out excess moisture.
- Then in a bowl, toss together the cucumbers with the remaining ingredients and enjoy!
👩🏻🍳 Recipe FAQs
It is vegan, with the possible exception of the sugar. Some refined sugars are not considered vegan because of how they’re processed. If you’re unsure, simply check the packaging.
Yes! You can add chicken or hard-boiled eggs for some extra protein, or even feta cheese for a more Mediterranean-style salad.
While this salad will be crunchiest if served right after you make it, you can store it in an airtight container in the fridge for up to 2 days. After that, the cucumbers and mint can get soggy, affecting the overall texture of the salad.
🍽 Serving ideas
Mint is a classic pairing with lamb as it can help cut through the richness of the meat. Try this salad with herb crusted rack of lamb or lamb ragu pappardelle.
It will also help moderate the heat in spicier dishes like chili garlic noodles, Thai basil beef and Kung Pao chicken.
And of course, it can be a great dish all on its own!
🍷 🥂 Wine pairings
This salad has bright acidity thanks to the vinegar. Pairing it with an acidic wine will actually provide balance and not allow the food to overpower the wine.
Sauvignon Blanc is typically high in acidity with prominent herbaceous notes which will complement the mint in the salad. I prefer French Sauv Blancs over ones from New Zealand or the U.S., as they tend to be drier and crisper with less tropical fruit aromas. Dry Riesling is also herbaceous and acidic and will make a wonderful pairing.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Large bowl – This colorful set of stackable mixing bowls is bright and fun.
- Chef’s knife – I use this Global 8″ knife. It’s great for everyday food prep.
More salad recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Cucumber Mint Salad
Equipment
- 1 colander
Ingredients
- 2 English cucumbers
- 1½ teaspoon kosher salt, divided
- ¼ cup white wine vinegar
- 1 Tablespoon extra virgin olive oil
- ¼ cup chopped fresh mint leaves
- 2½ teaspoons granulated sugar
- ¼ teaspoon ground black pepper
Instructions
- Peel the cucumbers in alternating stripes (optional; you could leave the full peel on if you prefer). Scoop out the seeds. Then slice the cucumbers in half first, then slice into little half moons (see photos).
- Gently toss the sliced cucumbers with 1 teaspoon of the kosher salt (set the other ½ teaspoon of salt aside). Place the salted cucumber slices in a colander over a paper towel and let it sit for 30 minutes. This helps draw out excess moisture. At the end of 30 minutes, blot the cucumbers dry with a paper towel.
- Place the cucumbers in a bowl. Then toss together with the remaining ½ teaspoon of salt, white wine vinegar, olive oil, chopped mint, sugar, and black pepper. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
