Description
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.
Ingredients
Units
- 2 English cucumbers (or cucumbers of your choice)
- 1/4 cup thinly sliced red onions
- 3 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 3/4 teaspoon sea salt or Kosher salt, to taste
- a few spins of freshly ground black pepper
- 1/4 cup chopped fresh mint
Instructions
- Cut cucumbers in half lengthwise (scrape out the seeds if necessary). Slice into half moons and toss with salt in a colander. Let drain for 30 minutes. While the cucumbers drain, soak the sliced red onion in cold water to mellow the flavor, if desired.
- Dry the cucumbers by tapping the colander and blotting with a dish towel.
- Whisk the vinegar, extra virgin olive oil, honey, and black pepper in a medium bowl. Add the cucumbers, onions, and mint, and toss to combine.
- Cover and refrigerate for at least 20 minutes or up to 12 hours. Taste and adjust the seasoning before serving. Serve cold.
Notes
Salting the cucumbers is key to preventing excess water in the salad if it’s going to sit for more than a few hours. You can skip the salting step if you plan to enjoy the salad within the hour.