Minted Cucumber Salad

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

Print Recipe
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.
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  • barbara

    Sounds good. Will definitely make this salad

  • I have cucumbers in the fridge that I didn’t know what to do with – now I know!

  • Debbie Aren

    So cool!!! Easy and delicious!!

  • Kendra

    Can you substitute white wine vinegar for regular white vinegar?

    • Jenn

      Hi Kendra, I’m afraid regular white vinegar would not work. But you could substitute champagne vinegar or red wine vinegar if need be.

      • Kendra

        Thank You! I’ll try red wine vinegar.

  • 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:

    link to picturesdontcount.wordpress.com

    Thanks for your awesome posts!

  • Ooh. I love cucumbers. I could probably live on this.

  • 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.

  • Linda

    Will try this tonight. Combed the recipes but didn’t see a recipe for the BBQ chicken and brisket. ;) hint*

  • Stephanie

    I used Armenian Cucumbers from the garden for this – WOW incredible! Stays crunchy all week.

  • Julie B.

    This is a great accompaniment to roasted salmon. Brought a bit of spring to our dreary winter table.

  • Carol

    Great salad I love to serve with almost anything.

  • candi

    Can I make this the day before I am going to serve???

    • Jenn

      Hi Candi, I suggest making it the day of, as the cucumbers can get a little soggy.

  • Betsy

    Is the mint spearmint?

    • Jenn

      Hi Betsy, You can use spearmint or peppermint — either will be good.

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