Cucumber Mint Salad Recipes

CUCUMBER-MINT SALAD

Steps:

• Peel cucumber and chop into 1/4-inch cubes.
• Combine all ingredients in bowl and mix.
• Serve at room temperature.

TOMATO, CUCUMBER AND RED ONION SALAD WITH MINT

Steps:

• In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
• Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

CUCUMBER AND MINT SALAD WITH TOASTED PITAS

Steps:

• Prepare an ice-water bath. Cook green beans in a pot of boiling salted water until bright green and just tender, about 4 minutes. Drain; transfer to ice-water bath, and drain again. Cut into thirds. Toss with mint, cucumber, and lettuce.
• Pour 1/4 cup oil into lemon juice in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
• Toast pitas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. (Alternatively, char in broiler, turning.) Rub with garlic, and brush with remaining 1/4 cup oil. Season with salt. Tear into large pieces. Drizzle dressing over salad; toss to coat. Serve with pitas.

MINTED CUCUMBER SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, salt and pepper. Add to cucumber mixture; toss to coat.

MINT CUCUMBER SALAD

Steps:

• Place cucumbers and onion in a mixing bowl.
• Combine remaining ingredients in a small bowl; mix well. Pour over cucumber/onion salad. Toss to coat well.
• Chill at least 3 hours before serving.

MELON, CUCUMBER AND MINT SALAD

Steps:

• Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Slice the ends off, then slice off the skin with a knife. Cut the flesh into 1- to 2-inch chunks. Transfer 1 heaping cup of melon chunks to a blender. Refrigerate the remaining melon chunks in a large bowl until chilled.
• Make the dressing: Add 3 tablespoons olive oil, the lime zest and juice and the honey to the blender. Puree until smooth. Taste for seasoning; add more honey, if needed. Add a splash of water if needed to make a smooth dressing. Refrigerate the dressing until ready to serve.
• In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of pepper. Toss the chilled melon chunks with the dressing. Add the cucumbers, sprinkle the mint on top and mix a little.

CHILLED MELON, CUCUMBER AND MINT SALAD

Steps:

• Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
• Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
• In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.

SUMMER CUCUMBER SALAD WITH MINT

Steps:

• Combine vinegar and sugar in small saucepan.
• Wash and dry the mint leaves; then, add half of them to the saucepan. Heat the mixture just long enough to dissolve the sugar.
• Wash and dry cucumbers; then, trim the ends. Slice thinly, and add to the saucepan, stirring to coat well.
• Serve topped with the remaining mint leaves.

MINTY WATERMELON-CUCUMBER SALAD

Steps:

• In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.

MINT, LIME & CUCUMBER SALAD

Steps:

• Finely slice half of the cucumber into a large bowl. Cut the skin off the lime, then cut out the segments. Add these to the bowl and squeeze any juice out of the bit left in the middle. Add the vinegar and sugar, cover and leave in the fridge.
• When ready to serve, slice and add the remaining cucumber, the mint and the chilli and toss together. Season with salt and a touch more vinegar if you like.

CUCUMBER AND TOMATO SALAD WITH CILANTRO AND MINT

Steps:

• Combine all of the ingredients in a bowl; toss, and serve.

TOMATO CUCUMBER SALAD WITH MINT

Steps:

• In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
• Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.