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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

a recipe photo of the Cucumber Mint Salad

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

Active Time:15 minsTotal Time:15 minsServings:4Jump to Nutrition Facts

Active Time:15 minsTotal Time:15 minsServings:4

Active Time:15 mins

Active Time:

15 mins

Total Time:15 mins

Total Time:

Servings:4

Servings:

4

Jump to Nutrition Facts

Jump to recipeThisCucumber Mint Saladis the perfect complement to your summer cookout—or for any night that’s just too hot to cook. The cucumbers stay crunchy, and the mint and white balsamic vinegar add a touch of sweetness without having to add sugar. The crushed red pepper adds a pop of heat—but you can leave it out if you want a more mellow salad. Plus, cucumbers are a hydrating vegetable, so this salad is great for sweaty summer nights. We think it works great as a side to steak, chicken or fish—or use it in your favorite sandwich or to top a burger. Read on for our expert tips to make this refreshing, cool-as-a-cucumber salad.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!For even more crunch, remove the seeds from the cucumber.Soak the red onion in ice water for 10 minutes to help remove some of its oniony punch, or use shallots instead of red onion.You can make this salad ahead. Store the salad ingredients and dressing separately until ready to serve. Both can be stored in airtight containers in the refrigerator for up to three days.Nutrition NotesCucumbersare 95% water, making them a great hydrating vegetable. They’re low in calories but contain nutrients and antioxidants that can help reduce cancer risk and protect against diabetes. Cucumbers also nourish skin and can soothe sunburn, eye puffiness and skin irritation.Mintprovides several nutrients, including vitamins A and C and antioxidants. Mint has many potential health benefits, including relieving nausea, boosting mood and focus and aiding in relaxation. Mint may even help with hormone balance.Whilevinegaris a common ingredient in salad dressings and marinades, you might wonder if it’s healthy. In short, yes.Balsamic vinegarhas been associated with healthier skin, blood pressure and blood sugar. It might also aid in digestion.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

Jump to recipe

ThisCucumber Mint Saladis the perfect complement to your summer cookout—or for any night that’s just too hot to cook. The cucumbers stay crunchy, and the mint and white balsamic vinegar add a touch of sweetness without having to add sugar. The crushed red pepper adds a pop of heat—but you can leave it out if you want a more mellow salad. Plus, cucumbers are a hydrating vegetable, so this salad is great for sweaty summer nights. We think it works great as a side to steak, chicken or fish—or use it in your favorite sandwich or to top a burger. Read on for our expert tips to make this refreshing, cool-as-a-cucumber salad.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!For even more crunch, remove the seeds from the cucumber.Soak the red onion in ice water for 10 minutes to help remove some of its oniony punch, or use shallots instead of red onion.You can make this salad ahead. Store the salad ingredients and dressing separately until ready to serve. Both can be stored in airtight containers in the refrigerator for up to three days.Nutrition NotesCucumbersare 95% water, making them a great hydrating vegetable. They’re low in calories but contain nutrients and antioxidants that can help reduce cancer risk and protect against diabetes. Cucumbers also nourish skin and can soothe sunburn, eye puffiness and skin irritation.Mintprovides several nutrients, including vitamins A and C and antioxidants. Mint has many potential health benefits, including relieving nausea, boosting mood and focus and aiding in relaxation. Mint may even help with hormone balance.Whilevinegaris a common ingredient in salad dressings and marinades, you might wonder if it’s healthy. In short, yes.Balsamic vinegarhas been associated with healthier skin, blood pressure and blood sugar. It might also aid in digestion.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

ThisCucumber Mint Saladis the perfect complement to your summer cookout—or for any night that’s just too hot to cook. The cucumbers stay crunchy, and the mint and white balsamic vinegar add a touch of sweetness without having to add sugar. The crushed red pepper adds a pop of heat—but you can leave it out if you want a more mellow salad. Plus, cucumbers are a hydrating vegetable, so this salad is great for sweaty summer nights. We think it works great as a side to steak, chicken or fish—or use it in your favorite sandwich or to top a burger. Read on for our expert tips to make this refreshing, cool-as-a-cucumber salad.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

the ingredients to make the Cucumber Mint Salad

Cook Mode(Keep screen awake)Ingredients1largeEnglish cucumber, sliced into ¼-inch-thick half-moons (about 3½ cups)1/8teaspoonsaltplus 1/4 teaspoon, divided1/2cuploosely packed freshmint leaves, torn1/2cupthinly slicedred onion1/2cupthinly diagonally slicedscallions2tablespoonsextra-virgin olive oil1tablespoonwhite balsamic vinegar1tablespoonrice vinegar1/4teaspooncrushed red pepper

Cook Mode(Keep screen awake)

Ingredients

1largeEnglish cucumber, sliced into ¼-inch-thick half-moons (about 3½ cups)

1/8teaspoonsaltplus 1/4 teaspoon, divided

1/2cuploosely packed freshmint leaves, torn

1/2cupthinly slicedred onion

1/2cupthinly diagonally slicedscallions

2tablespoonsextra-virgin olive oil

1tablespoonwhite balsamic vinegar

1tablespoonrice vinegar

1/4teaspooncrushed red pepper

DirectionsToss cucumber and 1/8 teaspoon salt together in a colander set over a large bowl. Let stand to drain until some liquid is released, about 5 minutes. Pat the cucumbers dry; transfer to a bowl. Add mint, red onion and scallions; toss until well combined.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia BaylessWhisk oil, balsamic vinegar, rice vinegar, crushed red pepper and the remaining 1/4 teaspoon salt in a small bowl until combined. Pour over the cucumber mixture; toss until well coated.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia BaylessFrequently Asked QuestionsThere is no need to peel anEnglish cucumberbecause the skin is delicate and thin and not typically covered in wax to prolong shelf life (unlike American cucumbers).You canstore fresh minton the counter in water, like you would flowers. Trim the stems and change the water when it gets cloudy. The mint will last on the counter for about a week. If you want your mint to last three weeks, store it in the same way but in the refrigerator, and tent the greens loosely with a plastic bag. The mint may wilt a little, but you can still use it.We would pair it with a chicken dish, such as ourTandoori Chicken Kebabs, as well as seafood like tuna, ourSeared Salmon with Green Peppercorn Sauce,Hot Honey Grilled Shrimpor crab.

Directions

Toss cucumber and 1/8 teaspoon salt together in a colander set over a large bowl. Let stand to drain until some liquid is released, about 5 minutes. Pat the cucumbers dry; transfer to a bowl. Add mint, red onion and scallions; toss until well combined.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia BaylessWhisk oil, balsamic vinegar, rice vinegar, crushed red pepper and the remaining 1/4 teaspoon salt in a small bowl until combined. Pour over the cucumber mixture; toss until well coated.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia BaylessFrequently Asked QuestionsThere is no need to peel anEnglish cucumberbecause the skin is delicate and thin and not typically covered in wax to prolong shelf life (unlike American cucumbers).You canstore fresh minton the counter in water, like you would flowers. Trim the stems and change the water when it gets cloudy. The mint will last on the counter for about a week. If you want your mint to last three weeks, store it in the same way but in the refrigerator, and tent the greens loosely with a plastic bag. The mint may wilt a little, but you can still use it.We would pair it with a chicken dish, such as ourTandoori Chicken Kebabs, as well as seafood like tuna, ourSeared Salmon with Green Peppercorn Sauce,Hot Honey Grilled Shrimpor crab.

Toss cucumber and 1/8 teaspoon salt together in a colander set over a large bowl. Let stand to drain until some liquid is released, about 5 minutes. Pat the cucumbers dry; transfer to a bowl. Add mint, red onion and scallions; toss until well combined.

a step in making the Cucumber Mint Salad

Whisk oil, balsamic vinegar, rice vinegar, crushed red pepper and the remaining 1/4 teaspoon salt in a small bowl until combined. Pour over the cucumber mixture; toss until well coated.

a step in making the Cucumber Mint Salad

Frequently Asked QuestionsThere is no need to peel anEnglish cucumberbecause the skin is delicate and thin and not typically covered in wax to prolong shelf life (unlike American cucumbers).You canstore fresh minton the counter in water, like you would flowers. Trim the stems and change the water when it gets cloudy. The mint will last on the counter for about a week. If you want your mint to last three weeks, store it in the same way but in the refrigerator, and tent the greens loosely with a plastic bag. The mint may wilt a little, but you can still use it.We would pair it with a chicken dish, such as ourTandoori Chicken Kebabs, as well as seafood like tuna, ourSeared Salmon with Green Peppercorn Sauce,Hot Honey Grilled Shrimpor crab.

Frequently Asked Questions

There is no need to peel anEnglish cucumberbecause the skin is delicate and thin and not typically covered in wax to prolong shelf life (unlike American cucumbers).

You canstore fresh minton the counter in water, like you would flowers. Trim the stems and change the water when it gets cloudy. The mint will last on the counter for about a week. If you want your mint to last three weeks, store it in the same way but in the refrigerator, and tent the greens loosely with a plastic bag. The mint may wilt a little, but you can still use it.

We would pair it with a chicken dish, such as ourTandoori Chicken Kebabs, as well as seafood like tuna, ourSeared Salmon with Green Peppercorn Sauce,Hot Honey Grilled Shrimpor crab.

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Nutrition Facts(per serving)92Calories7gFat7gCarbs1gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.

andLinda Frahm

Linda Frahm