Minted Cucumber Salad

4.5 stars based on 7 votes

mint-cucumber-salad

I made this refreshing cucumber salad over the weekend for my husband’s Father/Son Fantasy Football Draft party. It was the perfect light accompaniment to Pulled BBQ Chicken and Brisket Sandwiches and Mac n’ Cheese. A bunch of friends asked for the recipe, so I thought I’d share it here.

Begin by halving the cucumbers and scraping out the seeds with a teaspoon.

I like to use English cucumbers — which are also called seedless, European, burpless, or hothouse cucumbers — as opposed to regular cucumbers. The advantage is that they’re typically wrapped in plastic instead of waxed to protect the skin and keep moisture in, so you don’t need to peel them. They’re also slightly sweeter with less seeds.

Slice the cucumbers and toss them with salt in a colander. Let them sit in the sink for about 30 minutes to drain the water out. This will prevent the cucumbers from getting soggy and the dressing from turning watery.

Next, transfer the cucumbers to a clean dish towel and blot dry.

In the meantime, prepare the red onions. I don’t care for raw onions , so I soak them in ice cold water for about ten minutes to tame their bite. Works like a charm!

Drain the onions, then combine them in a bowl with the drained cucumbers, mint, vinegar, oil and seasoning. Cover and let stand in the refrigerator for at least 20 minutes to allow the flavors to marry.

Serve cold and enjoy!

Minted Cucumber Salad

Servings: 4-6
Total Time: 50 Minutes

Ingredients

  • 2 English (or hothouse) cucumbers
  • 1 teaspoon salt
  • 1/4 cup chopped red onions
  • 1/4 cup white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons vegetable oil
  • 2-1/2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh mint

Instructions

  1. Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
  2. Soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer.
  3. In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 108
  • Fat: 9g
  • Saturated fat: 1g
  • Carbohydrates: 6g
  • Sugar: 4g
  • Fiber: 1g
  • Protein: 1g
  • Sodium: 391mg
  • Cholesterol: 0mg

Reviews & Comments

  • I’ve made the usual cucumber salad that that is a sour cream and dill base (which is also good) along with the standard vinegar one but never added mint. Great idea. This is such a refreshing salad. I served it with some lamb meatballs I made and it was a great side dish for it. My husband who does not like cucumbers even agreed to try it and agreed that it was pretty good. Guess so he had seconds!

    - Debbie Chiet on July 22, 2014 Reply
  • 3 stars

    Used regular cucumbers, not English, and the skins were a little tuff. Also, followed the recipe to the letter and normally I really like mint but I must admit I found the amount of mint to be a little over powering.

    - Pam Ulrich on July 17, 2014 Reply
    • Hi Pam, Regular cucumbers do need to be peeled. I always use English cucumbers for that reason :) Sorry you found the herbs overpowering.

      - Jenn on July 17, 2014 Reply
  • This is a nice fresh summer side. We used the mint but I think I will try basil next time for a change. This is quite simply yummy!

    - Linda on July 17, 2014 Reply
  • 5 stars

    This recipe is the reason that I grow a large pot of mint on my deck. Very easy to make and refreshingly crisp. We recently served this salad with a roast chicken and a basmati rice pilaf. I also do not like raw onions and found that Jenn’s trick of soaking them in ice water really works. I now soak my onions for potato salad – perfect! Thank you for sharing your tips – I always learn something new from your blog.

    - Liesel on July 15, 2014 Reply
  • 5 stars

    do you have nutritional information for this salad? It’s wonderful!

    - Jean on July 7, 2014 Reply
    • Hi Jean, I just updated the recipe with nutritional info (this is a new feature I’ve recently added to new recipes, and I’m in the process of going back and updating recipes from the archives). You will find the data beneath the recipe on the “Recipe” tab. Hope that helps!

      - Jenn on July 8, 2014 Reply
  • 5 stars

    This Minted Cucumber Salad was amazing! My hubby and 2 year old gobbled it up too! This will be made a lot in our house! Thanks for sharing the perfect recipe!!

    - Bliss Sheena on July 7, 2014 Reply
  • 5 stars

    I’ve been making this salad every day since I found it! Its great for taking to work for lunch. I’ve been putting it in a pita with shredded chicken for a quick and easy sandwich as well. Its my “go to” cucumber salad recipe.

    - Darla Devnich on July 6, 2014 Reply
  • 5 stars

    Fabulously light!!! Allways made my cucumber salad with light mayo, but this is perfect & LOVE the soak the red onion tip, works great!!!
    Thank You

    - Millissa on July 2, 2014 Reply
  • Hi Jenn,
    Can I use fresh dill instead of the mint? I have so much dill in the garden and I love dill with cucumbers. Thanks!

    - Jill on July 2, 2014 Reply
    • Hi Jill, Absolutely!

      - Jenn on July 2, 2014 Reply
  • 5 stars

    Jenn…don’t know where I came across you but so glad I did and now look forward to your emails. Thanks so much for the delicious recipes especially the quick and easy summer side salads. I often have trouble deciding what to serve with the main dish. Now you’ve given me new ideas. Thanks again.

    - Patty on July 2, 2014 Reply
  • Is the mint spearmint?

    - Betsy on July 27, 2013 Reply
    • Hi Betsy, You can use spearmint or peppermint — either will be good.

      - Jenn on July 27, 2013 Reply
  • Can I make this the day before I am going to serve???

    - candi on May 21, 2013 Reply
    • Hi Candi, I suggest making it the day of, as the cucumbers can get a little soggy.

      - Jenn on May 21, 2013 Reply
  • Great salad I love to serve with almost anything.

    - Carol on March 9, 2013 Reply
  • This is a great accompaniment to roasted salmon. Brought a bit of spring to our dreary winter table.

    - Julie B. on March 9, 2013 Reply
  • I used Armenian Cucumbers from the garden for this – WOW incredible! Stays crunchy all week.

    - Stephanie on September 24, 2012 Reply
  • Will try this tonight. Combed the recipes but didn’t see a recipe for the BBQ chicken and brisket. ;) hint*

    - Linda on September 11, 2012 Reply
  • A small suggestion you might appreciate :
    Instead of olive oil and vinegar, use some fresh yogurt. Mix up the ingredients with some fresh chopped roman tomatoes and serve chilled. Goes eel with Indian rice and/or spicy cuisine.

    - Harpreet Kaur on September 8, 2012 Reply
  • Ooh. I love cucumbers. I could probably live on this.

    - Cooking on a Dime on September 7, 2012 Reply
  • I love your blog, and I just tried out your Black Bean & Avocado salad. Amazing! I nominated you for the One Lovely Blog Award. You can view it here:

    http://picturesdontcount.wordpress.com/

    Thanks for your awesome posts!

    - Virginia on September 7, 2012 Reply
  • Can you substitute white wine vinegar for regular white vinegar?

    - Kendra on September 7, 2012 Reply
    • Hi Kendra, I’m afraid regular white vinegar would not work. But you could substitute champagne vinegar or red wine vinegar if need be.

      - Jenn on September 7, 2012 Reply
      • Thank You! I’ll try red wine vinegar.

        - Kendra on September 7, 2012 Reply
  • So cool!!! Easy and delicious!!

    - Debbie Aren on September 6, 2012 Reply
  • I have cucumbers in the fridge that I didn’t know what to do with – now I know!

    - Ashley @ Wishes and Dishes on September 5, 2012 Reply
  • Sounds good. Will definitely make this salad

    - barbara on September 5, 2012 Reply

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