Description
This crisp and refreshing cucumber salad is the ultimate summer side dish. Light, tangy, and kissed with mint, it’s perfect for hot days when you want something fresh without turning on the oven. Quick to make and bursting with garden-fresh flavor, it’s the go-to salad for BBQs, picnics, or light lunches.
Ingredients
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2 English or hothouse cucumbers (about 500 g)
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1 teaspoon salt (5 g)
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¼ cup chopped red onions (about 40 g)
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¼ cup white wine vinegar (60 ml)
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2 tablespoons extra virgin olive oil (30 ml)
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2 tablespoons vegetable oil (30 ml)
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2½ teaspoons sugar (10 g)
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¼ teaspoon freshly ground black pepper (1 g)
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¼ cup chopped fresh mint (10 g)
Instructions
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Peel cucumbers if desired and slice them thinly.
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Toss cucumber slices with salt and let them sit in a colander for 30 minutes to draw out excess moisture.
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In a large bowl, mix red onions, vinegar, olive oil, vegetable oil, sugar, and black pepper until combined.
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Pat cucumbers dry and add to the dressing.
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Stir in chopped mint.
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Cover and refrigerate for at least 20 minutes before serving.
Notes
English cucumbers work best for their crunch and minimal seeds.
Already vegan and naturally low-calorie.
Adjust mint to taste—its flavor intensifies over time.
Great make-ahead option; improves with chilling.
Use leftovers as dressing over greens or grilled veggies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American