Thinly sliced cucumber and fresh mint make a refreshing summer salad—delicious on its own as a light bite, or as a side at your next picnic or barbecue.
Soaking the raw onions in water tames their bite. Be sure to salt and drain the cucumbers—it ensures the cucumbers stay crunchy and prevents the dressing from getting watery.
About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.
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Cucumber and Mint Salad
About This Recipe
|Active time:||20 minutes|
|Total time:||40 minutes|
|This recipe appears in:||Serious Salads: Cucumber and Mint Salad|
- 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
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, then tap the colander on the base of the sink to release any remaining 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.
Meanwhile, soak the red onions in a small bowl of ice water for at least 10 minutes, then drain in a fine mesh strainer.
In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.