Love quick, refreshing cucumber salads? This Cucumber Mint Salad is a light and vibrant addition to any meal.

Made with crisp cucumbers, fragrant fresh mint, and a simple, tangy vinaigrette, it’s the perfect balance of flavor and texture. This recipe is naturally gluten-free, packed with hydrating ingredients, and comes together in just minutes—ideal for busy days or effortless entertaining.

If you’re looking for a healthy side dish and have some cucumbers and mint on hand, this cucumber mint salad is a must-try.

Note: This is just one option to turn a cucumber into an awesome salad; find more cucumber salad recipes here.

Cucumber Mint Salad Is:

• Hydrating and healthy: Cucumbers are packed with water, making this salad as refreshing as it is nutritious. No feeling bogged down.
• Quick to prepare: Simple ingredients and easy prep make this a go-to recipe on busy weeknights.
• Versatile and make-ahead friendly: Perfect for meal prep or entertaining, as it can be made ahead of time.

Cucumber Mint Salad Ingredients

• English Cucumbers: You’ll need 2 medium English cucumbers. I prefer the texture of English cucumbers for their firm texture, but any cucumbers work (I always say, use what you have!).
• Red Onion: If you’re not a fan of the red onion “bite”, you can soak sliced red onions in water for 10 minutes to lessen the pungent flavor.
• Fresh Mint: The star of this cucumber salad! Fresh mint is loaded with antioxidants and adds wonderful flavor to savory dishes. Mint is easy to grow, and you can find it usually in the refrigerated section by the produce.
• White Wine Vinegar: You can also use fresh lemon juice or red wine vinegar if you have those on hand or prefer them.
• Extra Virgin Olive Oil: Adds a touch of good fat and rounds our the dressing.
• Honey: Adds a touch of sweetness to balance the dressing
• Salt: I like to use sea salt or kosher salt.
• Black Pepper: Always use freshly ground black pepper for the best flavor.

See the printable recipe card below for the full recipe.

How To Make Cucumber Mint Salad

1. Prepare the cucumbers: Slice the cucumbers in half lengthwise, then slice them into half-inch half moons. (If using garden cucumbers with a lot of seeds, use a teaspoon to scrape out the seeds before slicing in to half moons.) Optional: Sprinkle the cucumbers with salt and place them in a colander. Let them drain in the sink for at least 30 minutes. This will help them dry out a little and keep that crunch. Rinse and dry them if you salt them. Spread a clean dish towel on the counter, use the towel to blot dry them.
2. Combine ingredients: In a medium bowl, whisk together the white wine vinegar, olive oil, honey, and black pepper. Add the cucumbers, onions, and mint. Mix well to coat everything evenly.
3. Chill and serve: Cover the salad and refrigerate for at least 20 minutes or up to 12 hours to let the flavors meld. Before serving, taste and adjust the seasoning if needed. Serve cold.

Tips & Variations

• Substitutions: Use maple syrup or your favorite sweetener in place of the honey, if desired.
• Add-ins: Enhance the flavor with crumbled feta cheese, toasted almonds, or a sprinkle of chili flakes for heat.
• Make-Ahead Instructions: This salad can be made up to 12 hours in advance. Cover and refrigerate until ready to serve.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day.

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