Description
A refreshing, light salad featuring crisp cucumber and fresh mint, dressed in a tangy lemon vinaigrette. This cool and zesty salad is perfect as a side dish or a light appetizer, perfect for warm weather meals.
Ingredients
For the Cucumber and Mint Salad:
- 2 large cucumbers (preferably English cucumbers)
- ¼ cup fresh mint leaves (chopped)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup (optional for sweetness)
- Salt and pepper to taste
- Optional garnish: feta cheese crumbles, pomegranate seeds, or thinly sliced red onions
Instructions
Start by washing the cucumbers thoroughly. If you’re using English cucumbers, there’s no need to peel them, as their skin is thin and tender. If you’re using regular cucumbers, you may want to peel them to remove the tougher skin.
Slice the cucumbers into thin rounds, about 1/8-inch thick. If you prefer a more decorative look, you can use a vegetable peeler to create ribbons or half-moons. Once sliced, place the cucumber pieces into a large mixing bowl.
Wash the fresh mint leaves thoroughly and pat them dry with a clean towel. Stack the mint leaves on top of each other and slice them into thin strips, also known as a chiffonade. If you prefer, you can simply tear the mint leaves by hand for a more rustic look.
Add the chopped mint to the bowl with the cucumbers. The mint adds a cooling element that enhances the refreshing nature of the salad.
In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, and honey or maple syrup (if using). The olive oil brings richness, while the lemon juice adds a bright, zesty flavor. The honey or maple syrup provides a subtle sweetness that balances out the acidity of the lemon.
Taste the dressing and adjust the sweetness, salt, or pepper to suit your preference. If you like your dressing tangier, feel free to add a little more lemon juice.
Pour the prepared dressing over the cucumber and mint mixture in the bowl. Gently toss everything together using salad tongs or a spoon, ensuring that the cucumbers and mint are evenly coated in the dressing.
Taste the salad and adjust the seasoning with additional salt and pepper if needed. The flavors should be fresh and bright, with a good balance of sweetness, acidity, and a hint of salt.
Transfer the salad to a serving dish or individual plates. If desired, garnish the salad with additional mint leaves, feta cheese crumbles, or pomegranate seeds for added flavor and visual appeal. Thinly sliced red onions can also be added for a mild, tangy bite.
Serve immediately for the freshest flavor. If you need to prepare the salad ahead of time, you can refrigerate it for up to an hour before serving, though it’s best enjoyed fresh to maintain the crisp texture of the cucumbers.
- Prep Time: 10 minutes
- Cook Time: No cooking required
Nutrition
- Calories: 50-60 kcal
- Fat: 2-3g
- Carbohydrates: 8-10g
- Protein: 1g