cucumber salad with mint

This is a quick simple recipe for cucumber with mint; I added a bit of cilantro as well.

https://www.onceuponachef.com/recipes/minted-cucumber-salad.html

This refreshing, sweet, and tangy cucumber salad is the perfect light side when grilling or picnicking.

This is my go-to cucumber salad for summer picnics and BBQs. It is simple yet addictively good — and it improves if you make it ahead of time. What else can you ask for?

I like to use English cucumbers, which are also called seedless, European, burpless, or hothouse cucumbers, as opposed to regular cucumbers. The advantage is that they’re typically wrapped in plastic instead of waxed to protect the skin and keep moisture in, so you don’t need to peel them. They’re also slightly sweeter with fewer seeds.

You’ll notice that I use a combination of olive oil and vegetable oil. Sometimes the flavor of olive oil alone can overpower so I like to cut it with a milder tasting oil.

Slice the cucumbers and toss them with salt in a colander. Let them sit in the sink for about 30 minutes to drain the water out. This will prevent the cucumbers from getting soggy and the dressing from turning watery. Tap the colander against the sink to release excess water, then transfer the cucumbers to a clean dish towel.

Meanwhile, temper the red onions by soaking them in ice water for about ten minutes to tame their bite. Works like a charm! (This step is optional; I don’t care for raw onions.)

Drain the onions and blot them dry with a paper towel, then combine them in a bowl with the drained cucumbers, mint, vinegar, oil and seasoning.

Toss well.

Cover and let stand in the refrigerator for at least 20 minutes to allow the flavors to marry. Serve cold and enjoy!




By Jennifer Segal
This refreshing, sweet, and tangy cucumber salad is the perfect light side when grilling or picnicking.

Servings: 4-6
Prep Time: 20 Minutes
Total Time: 20 Minutes, plus 50 minutes for the cucumbers to drain and the flavors to marry


INGREDIENTS:

2 English (or hothouse) cucumbers
1 teaspoon salt
1/4 cup chopped red onions
1/4 cup 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

INSTRUCTIONS

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.
Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
Tap the cucumber-filled colander on the base of the sink to release any excess 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.
In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.

Make-Ahead Instructions: This salad can be made up to 12 hours ahead of time. Cover and refrigerate until ready to serve.