Cucumber Mint Salad

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A light, minty, refreshing side salad that's the perfect accompaniment to any meal.

Course Salad, Side Dish

Cuisine American

Prep Time 30

Cook Time 0

Total Time 30

Servings servings

Calories 68kcal

Author Marlynn Schotland

Equipment

1 colander

Ingredients

2 English cucumbers
1½ teaspoon kosher salt, divided
¼ cup white wine vinegar
1 Tablespoon extra virgin olive oil
¼ cup chopped fresh mint leaves
2½ teaspoons granulated sugar
¼ teaspoon ground black pepper

Instructions

Peel the cucumbers in alternating stripes (optional; you could leave the full peel on if you prefer). Scoop out the seeds. Then slice the cucumbers in half first, then slice into little half moons (see photos).
Gently toss the sliced cucumbers with 1 teaspoon of the kosher salt (set the other ½ teaspoon of salt aside). Place the salted cucumber slices in a colander over a paper towel and let it sit for 30 minutes. This helps draw out excess moisture. At the end of 30 minutes, blot the cucumbers dry with a paper towel.
Place the cucumbers in a bowl. Then toss together with the remaining ½ teaspoon of salt, white wine vinegar, olive oil, chopped mint, sugar, and black pepper. Serve immediately.

Notes

Makes approximately 4-5 small side salad servings.

Storage: This salad is best eaten fresh, soon after it is made, while the cucumbers are still crunchy. However, you can store it in an airtight container in the refrigerator for up to 2 days. If you store it, you'll need to stir it up before serving, as the oil might settle.

Nutrition