Cucumber Salad with Mint
This refreshing, sweet, and tangy cucumber salad is the perfect light side when grilling or picnicking.
This is my go-to cucumber salad for summer picnics and BBQs. It is simple yet addictively good — and it improves if you make it ahead of time. What else can you ask for?
What You’ll Need to Make Cucumber Salad with Mint
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 fewer seeds.
You’ll notice that I use a combination of olive oil and vegetable oil. Sometimes the flavor of olive oil alone can overpower so I like to cut it with a milder tasting oil.
How To Make Cucumber Salad with Mint
Begin by halving the cucumbers and scraping out the seeds with a teaspoon.
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. Tap the colander against the sink to release excess water, then transfer the cucumbers to a clean dish towel.
Blot dry as best you can.
Meanwhile, temper the red onions by soaking them in ice water for about ten minutes to tame their bite. Works like a charm! (This step is optional; I don’t care for raw onions.)
Drain the onions and blot them dry with a paper towel, then combine them in a bowl with the drained cucumbers, mint, vinegar, oil and seasoning.
Toss well.
Cover and let stand in the refrigerator for at least 20 minutes to allow the flavors to marry. Serve cold and enjoy!
You May Also Like
- Grilled Salmon with Creamy Cucumber-Dill Salad
- Thai Cucumber Salad with Peanuts
- Tzatziki (Yogurt & Cucumber Dip)
Minted Cucumber Salad
This refreshing, sweet, and tangy cucumber salad is the perfect light side when grilling or picnicking.
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
- 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.
- Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
- Tap the cucumber-filled colander on the base of the sink to release any excess 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.
- In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.
- Make-Ahead Instructions: This salad can be made up to 12 hours ahead of time. Cover and refrigerate until ready to serve.
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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Reviews & Comments
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Made this last night. Very summery and refreshing. Your recipe advises cucumbers be sliced thin but the photo shows thick ones. I cut mine 1/4” inch thick. Should they have been thinner?
Thank you.
Hi Diana, Anywhere between 1/8″- 1/4″ thick is fine. Glad you enjoyed it!
I have all the ingredients except for white wine vinegar. I have apple cider vinegar and red wine vinegar. Can I sub?
Sure, Jeana – I’d use cider vinegar.
Hi. Completely missed this recipe uses 2 cucumbers. Would it be okay to just add another cucumber without the salting part? Don’t want it too salty. Thanks!
Sure, Rose, it should be fine. Enjoy!
Loved this one, thanks!
Very good salad! Has a healthy, refreshing taste. I couldn’t find English cucumbers so I used the regular. The only thing with this method is drying the sliced cucumbers with the towel; I thought this part was a little laborious. Wouldn’t it be easier to just salt the halved cucumbers, let them disgorge in the colander and then spoon out the water (and/or dry with towel) before slicing them? Just a thought …
This is now my favorite cucumber salad! I made it soooo many times this summer, and everybody who tried it loved it, too!
Yum! Easy & tasty results. Made with your chicken tandoori & basmati pilaf….perfect together!
This was so great to take on a summer picnic. I took the time to soak the onions and deseed the cucumbers and it was definitely worth the effort. The cucumbers stayed nice and crisp and the sharpness of the onion was tamed. I added halved cherry tomatoes as well and it was delicious.
A little different from the other cucumber salads I usually make, but different in a wonderful way. My husband tasted this and asked me not to make any of the other recipes again! Minty,fresh,crisp,delicious…and easy.
Oh My Yum!! The sugar and mint leave the nicest taste in your mouth. So easy and so delicious, this is a Keeper!
Hi there! I’m making the peanut satay and cucumber-mint salad tonight. I noticed in the cucumber recipe, you soak your onions in water to remove their “bite”. If you add the red onions to the bowl of salted cucumbers to drain in the colander, it achieves the same effect, with one less step and bowl to clean. I make a cucumber/red onion salad (sour cream base) all summer, and always salt and drain them together. I weigh it down with a gallon ziploc bag filled with water.
Absolutely delicious! And very easy to make. I happened to use all olive oil (Luciano brand), that works fine. I had leftovers and it was still quite good the second day. I have a lot of mint growing in my yard and am always looking for ways to use it up. Your site is awesome! The pictures and instructions are the best out there. The recipes are seriously good! And they are do-able for normal cooks who go to ordinary grocery stores. Thank you!
How long does this salad keep in the refrigerator after it is made?
This is really best eaten the day it’s made because the cucumbers will get a bit soggy the longer they sit. That said, from a food safety standpoint, it would keep in the fridge for 2 – 3 days.
Jenn, is there any particular vegetable oil that you prefer for salad recipes like this?
Hi Wendy, I tend toward canola oil.
This is a tasty accompaniment to so many different dishes, it’s going into regular rotation.
It’s also a fantastic burger relish!
This salad is delicious! I left out the vegetable oil since I only had olive oil and it was fine. I signed up for your email newsletter and just got today’s recipes — can’t wait to try the spicy and sweet chicken – it really DOES look like a keeper. I have been looking for a good recipe forum as I relearn to cook since both my kids are off to college and I can finally make what I want without picky eaters complaining. I really like the place you have created Jenn. Clear instructions, great photos and you obviously have good health in mind. I’m looking forward to trying many of your suggestions!
I loved this salad. I made it on the weekend and it was light, crisp and fresh. It went wonderfully with the tandoori chicken as a nice cool down for the palate. My son doesn’t like mint, so I am going to try it again tonight with dill – I hope it works 🙂
My only complaint is that this recipe is just too small! Our family devoured this and I added in fresh spinach and tomatoes. What a perfect compliment to the grilled tandoori chicken. You are my new favorite cooking site.
Thank you, Lisa! So glad it turned out well 🙂
Followed the recipe exactly. I liked it. my boyfriend was less enthused. He liked the crunchiness of the salad, but was not overly excited about the taste. I am thinking that he does not like mint as much as I do. He didn’t have any problem finishing off a nice serving, however.
Great, refreshing side dish–goes with anything! Love the addition of mint! Thanks for another wonderful recipe!
Recently served this at a party – used English cucumbers and did not have to remove seeds and the skin is sweet. Added 1 teaspoon finely grated fresh ginger to the liquid then tossed and added our fresh mint, that I had minced. Wonderful and refreshing.
Just hit the spot! I was looking for something quick and easy to take to a potluck and had all the ingredients on hand. Everyone had some and really liked it. I appreciate the suggestion of soaking the onion in ice water to cut the taste.
I used lemon mint that I just purchased from the farmer’s market and probably used closer to 1/3 to 1/2 cup but the mint flavor somehow got lost. My thought is that you need to make sure to just use regular mint instead of flavored mint. I had thought that the lemon would add a nice fresh taste. Otherwise, a nice fresh summer salad.
This is the 1st recipe I have made from your website and it was perfection! I used 3 peeled garden cukes in place of hothouse cukes. I love that you list precise amounts of salt and pepper in your recipes. Very few chefs do this for savory dishes. So happy I stumbled upon your site!
So glad you enjoyed it, Beth. Welcome to the site!
Your minted cucumber salad is beyond delicious and refreshing.
The first time I did the recipe I just did a small amount to have on my own and loved it.
I later served it with the Tandoori Chicken for super bowl and caught one of my guests and my husband completely ignoring the cucumber salad. Some people just don’t like cucumber. However, that’s no pickle with this cucumber salad. I encouraged them to try just a little bit to please me, and they ended up having seconds!
This salad makes everybody love cucumber.
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!
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.
Hi Pam, Regular cucumbers do need to be peeled. I always use English cucumbers for that reason 🙂 Sorry you found the herbs overpowering.
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!
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.
do you have nutritional information for this salad? It’s wonderful!
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!
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!!
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.
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
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!
Hi Jill, Absolutely!
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.
Is the mint spearmint?
Hi Betsy, You can use spearmint or peppermint — either will be good.
Can I make this the day before I am going to serve???
Hi Candi, I suggest making it the day of, as the cucumbers can get a little soggy.
Great salad I love to serve with almost anything.
This is a great accompaniment to roasted salmon. Brought a bit of spring to our dreary winter table.
I used Armenian Cucumbers from the garden for this – WOW incredible! Stays crunchy all week.
Will try this tonight. Combed the recipes but didn’t see a recipe for the BBQ chicken and brisket. 😉 hint*
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.
Ooh. I love cucumbers. I could probably live on this.
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!
Can you substitute white wine vinegar for regular white vinegar?
Hi Kendra, I’m afraid regular white vinegar would not work. But you could substitute champagne vinegar or red wine vinegar if need be.
Thank You! I’ll try red wine vinegar.
So cool!!! Easy and delicious!!
I have cucumbers in the fridge that I didn’t know what to do with – now I know!
Sounds good. Will definitely make this salad