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Cucumber Mint Salad

Helen T. Patterson
A crisp, refreshing cucumber and mint salad tossed in a light vinaigrette.
Perfectly balanced with tangy vinegar, a hint of sweetness, and fresh herbs, it’s ideal as a quick side, summer appetizer, or healthy addition to any meal.
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Prep Time 35 minutes
Cook Time 0 minutes
Draining Time 30 minutes
Total Time 1 hour 5 minutes
Course Salad, Side Dish
Cuisine Global, Vegetarian-Friendly
Servings 4

Equipment

  • 1 colander
  • 1 teaspoon
  • 1 Medium Mixing Bowl
  • 1 Small Bowl (for soaking onions)
  • 1 Fine-Mesh Strainer
  • 1 Clean Dish Towel

Ingredients
  

  • 2 English hothouse cucumbers
  • 1 teaspoon salt
  • 1/4 cup chopped red onions
  • 2 tablespoons 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
 

  • Prepare the Cucumbers: Start by cutting the cucumbers in half lengthwise.
    Use a teaspoon to carefully scoop out the seeds, which helps prevent excess water from making the salad soggy.
    Slice the cucumbers into thin, even pieces and place them in a colander.
    Sprinkle with salt, toss gently, and let them drain for at least 30 minutes.
    Once drained, transfer the slices to a clean dish towel and gently pat dry to remove any remaining moisture.
  • Soak the Onions: While the cucumbers are draining, place the chopped red onions in a small bowl of ice water.
    Let them soak for at least 10 minutes. This step reduces the sharpness of the onions and adds a crisp, mild flavor.
    After soaking, drain the onions thoroughly using a fine mesh strainer.
  • Make the Dressing and Combine: In a medium mixing bowl, add the dried cucumbers and soaked onions.
    Pour in the white wine vinegar, extra-virgin olive oil, and vegetable oil.
    Sprinkle in the sugar and freshly ground black pepper, then add the chopped fresh mint.
    Gently toss all ingredients together until evenly coated, ensuring every slice is flavored.
  • Chill and Serve: Cover the salad and place it in the refrigerator for at least 20 minutes before serving.
    Chilling allows the flavors to meld and enhances the refreshing taste.
    Serve cold as a light side dish, appetizer, or a fresh addition to any meal.

Notes

  • Use English (hothouse) cucumbers for crispness and minimal seeds.
  • Salting cucumbers helps draw out excess water, preventing a soggy salad.
  • Soaking onions in ice water softens sharpness and enhances crunch.
  • Adjust sugar and vinegar to taste depending on your preference for sweetness or tang.
  • Fresh mint adds bright flavor; avoid dried mint as it can taste flat.
  • Toss gently to avoid bruising cucumbers and breaking delicate slices.
  • Chill salad for at least 20 minutes to allow flavors to meld.
  • Serve immediately after chilling for the freshest texture and flavor.