There’s something magical about the way cucumbers and mint come together—like a cool breeze on a sweltering summer day. This isn’t just a salad; it’s a lifeline when the heat feels unbearable, a sidekick to grilled feasts, and the kind of dish that disappears faster than you can say “seconds, please.” I’ve lost count of how many times I’ve whipped this up for picnics, potlucks, or just a lazy lunch when I want something light but packed with flavor. And the best part? It’s embarrassingly easy.
Why This Recipe Works
- Speed demon: 15 minutes, zero cooking, maximum reward.
- Hydration hero: Cucumbers are basically edible water, and on hot days, that’s a very good thing.
- Playground for flavors: Sweet, tangy, herbal, with just a whisper of heat—it’s all here.
The Hidden Perks
- Kind to your gut: Mint and lemon are like a spa day for your digestion.
- Crunch that lasts: A little salt trick keeps the cucumbers crisp, not soggy.
- Endlessly tweakable: Swap herbs, add cheese, toss in nuts—make it yours.
Essential Ingredients & Tools
Ingredients for the Salad
- 2 crisp cucumbers (English or Persian preferred for thin skins; if using garden cucumbers, peel and seed them to avoid bitterness)
- ¼ cup fresh mint leaves (torn by hand to preserve aroma; substitute with basil or cilantro for variation)
- ¼ cup red onion, thinly sliced (soak in ice water for 10 minutes to mellow the sharpness)
- 1 tbsp extra-virgin olive oil (or any neutral oil like avocado oil)
Ingredients for the Dressing
- 2 tbsp fresh lemon juice (lime juice works too)
- 1 tsp honey (or agave for vegan option; omit if preferred)
- ½ tsp sea salt (or kosher salt)
- ¼ tsp black pepper (freshly cracked)
- Pinch of red pepper flakes (optional for heat)
Tools
- Mandoline or sharp knife (for even cucumber slices; a vegetable peeler can work in a pinch)
- Large mixing bowl (wooden or glass preferred for easy tossing)
- Small whisk or fork (for emulsifying the dressing)
- Measuring spoons (for precise seasoning)
Serves 4 | Prep time: 12 mins | Cook time: 0 mins | Total time: 12 mins
How to Make Cucumber Mint Salad
- Prep the cucumbers: Slice the 2 cucumbers ¼-inch thick using a mandoline or sharp knife. If using standard cucumbers, peel and scoop out seeds. For extra crunch, sprinkle slices with ½ tsp sea salt, let sit 5 minutes, then pat dry.
- Soak the onions (optional): Submerge the ¼ cup red onion slices in ice water for 10 minutes to reduce sharpness. Drain and pat dry.
- Make the dressing: Whisk the 2 tbsp lemon juice, 1 tsp honey, ½ tsp sea salt, ¼ tsp black pepper, and 1 tbsp olive oil until smooth. Taste and adjust—add more honey for sweetness or lemon for tang.
- Combine: In a large bowl, gently toss the sliced cucumbers, ¼ cup mint, and onions with the dressing. Use hands or tongs to fold, not stir, to prevent crushing.
- Rest and serve: Let sit 5–10 minutes for flavors to meld. Garnish with extra mint or lemon zest. Add toasted almonds or feta just before serving for texture.
Chef’s Wisdom
Salt for Crunch
Salting cucumbers draws out excess water via osmosis, intensifying crispness. Always pat dry after to avoid diluting the dressing.
Herb Handling
Tearing mint preserves its oils; chopping bruises it. Add mint last to keep it vibrant.
Dressing Balance
Start with half the dressing, then add more as needed. Store leftovers with dressing on the side to prevent sogginess.
Storage & Freshness Guide
Undressed Salad
Store prepped cucumbers, onions, and mint in an airtight container with a damp paper towel for up to 2 days.
Dressed Salad
Best eaten within 4–6 hours. Revive leftovers by draining liquid and adding fresh lemon juice.
Meal Prep
Portion undressed salad into containers; add dressing and toppings (like nuts or seeds) just before serving.
Nutrition Profile
- Calories: 45
- Fat: 2g
- Protein: 1g
- Carbs: 6g
- Fiber: 1g
Ingredient Variations and Their Impact
Herb Swap
- Dill: Nordic flair; pair with yogurt dressing.
- Cilantro: Mexican twist; add lime and chili.
Creamy Dressing
Mix in 2 tbsp Greek yogurt or 1 tsp tahini for richness.
Citrus Swap
Use lime juice or rice vinegar for different acidity.
Crunch Boosters
Add radishes, jicama, or crispy quinoa.
Spice Adjustments
Try smoked paprika or garlic-infused oil.
Perfect Pairings
Complementary Dishes
- Grilled Lemon-Herb Chicken: The salad’s acidity balances the chicken’s richness.
- Seared Halloumi: Salty cheese contrasts the salad’s freshness.
Drinks
- Sauvignon Blanc: Crisp citrus echoes the salad.
- Sparkling Water with Lime: Hydrating and light.
Something Sweet
- Berry Sorbet: Fruity and refreshing.
- Honey-Drizzled Figs: Natural sweetness pairs with mint.
Crisp, Cool, and Utterly Addictive: My Go-To Cucumber Mint Salad
Beat the heat with this easy Cucumber-Mint Salad! It's crisp, refreshing, and ready in 15 minutes. Perfect for picnics and grilling. Get the recipe now!
Ingredients
For the Salad
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2 large cucumbers (thinly sliced)
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¼ cup fresh mint leaves (torn)
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¼ cup red onion (thinly sliced)
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1 tbsp extra-virgin olive oil
For the Dressing
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2 tbsp fresh lemon juice
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1 tsp honey
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½ tsp sea salt
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¼ tsp black pepper
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Pinch of red pepper flakes
Instructions
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Slice the 2 cucumbers ¼-inch thick; pat dry if salted.01
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Soak the ¼ cup onions in ice water for 10 minutes; drain.02
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Whisk the 2 tbsp lemon juice, 1 tsp honey, ½ tsp sea salt, ¼ tsp black pepper, and 1 tbsp olive oil until smooth.03
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Toss the sliced cucumbers, ¼ cup mint, and onions with the dressing.04
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Let sit 5–10 minutes before serving.05
