Last updated on September 4th, 2012
CRUNCHY CUCUMBERS, refreshing mint, and a yogurt dressing that’s so delicious you’ll want to drink it out of the bowl (as I did) — what’s not to love about Cucumber and Mint Salad? Make it once, and I promise you’ll make it again and again.
Cucumber & Mint Salad
Adapted from a recipe by Lee Bailey
2-3 cucumbers (about 18 oz)
1 tablespoon finely chopped mint leaves
1/2 cup plain yogurt (I use my own, homemade Greek-style yogurt)
3 tablespoons rice wine vinegar
1 teaspoon brown sugar
1/8 teaspoon white pepper
Salt to taste
To start, peel the cucumbers. Then cut them in half lengthwise. Use a spoon to remove the seeds, as pictured above.
Turn the seeded halves upside down and slice them into 1/8-inch crescents.
Finely chop the mint. If you can get your hands on spearmint, by all means use it. It’s infinitely more refreshing than regular mint.
Dump the cucumber crescents into a big white bowl, sprinkle on the mint, and then toss the two together with your hands.
Pour the minted cukes into an attractive serving dish.
The sauce: Pour homemade Greek-style yogurt (or any plain yogurt) into a medium-size bowl…
Add rice wine vinegar (no substitutes here — other vinegars are too strong for this sauce)…
Add the brown sugar.
Also add one pinch each of salt and white pepper.
If you don’t have white pepper, go ahead and use regular black pepper.
Whisk the ingredients until smooth. A teeny whisk is useful here.
Drizzle some of the sauce over the minted cucumber. Then, if no one is watching, drizzle some sauce directly into your mouth. It’s beyond delicious.
Are you thinking what I’m thinking? This sauce would be fabulous on grilled chicken or fish. And just imagine what it would do for grilled or oven-roasted veggies!
Garnish the salad with more minced mint, and serve.
Need a copy-and-paste version of the above recipe? Here goes:
Cucumber & Mint Salad
Adapted from a recipe by Lee Bailey
2-3 cucumbers (about 18 oz), peeled, seeded, and cut into 1/8-inch thick crescents
1 tablespoon finely chopped mint leaves
The Sauce:
1/2 cup plain yogurt (I use my own, homemade Greek-style yogurt)
3 tablespoons rice wine vinegar
1 teaspoon brown sugar
1/8 teaspoon white pepper
Salt to tastePut the cucumbers in a bowl and mix with the mint. Mix the sauce ingredients until smooth; drizzle over the cucumbers.
I hope you’ll try this sensational salad. It makes a great low-fat lunch. And as a side-dish for grilled meat or fish, it can’t be beat.
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Donna B. says
Now if only this can make me like cucumbers… isn’t it odd that I don’t really like cukes?
Anywho, I’m making that dressing TONIGHT. Having steak w/ roasted potatoes… I think this’ll do splendidly! Mmmm…
Kevin Lee Jacobs says
Donna B. – In the article above, I almost mentioned “even if you don’t like cucumbers, be sure to make the dressing.” Let me know how the sauce works out for you. I think it’s divine!
Jeanne says
Looks scrumptious! And I happen to have some beautiful organic cucumbers in the fridge and a huge pot full of spearmint! (I planted my peppermint and spearmint in big pots so it would’t take over the garden 🙂 ) I always use rice wine vinegar for my cucumber salads, I agree with the taste not overpowering the flavor of the cucumbers. Looking forward to making this tonight!
Tammy says
Kevin – do you find that your homemade yogurt seems to be high in healthy bacteria? More so than the store bought kind? I’m interested in finding out to aid with digestive issues. Thanks!
Kevin Lee Jacobs says
Jeanne – Sounds like you’re all set with cukes, spearmint and rice wine vinegar. Let me know how the salad works out for you!
Tammy – I can’t say for certain, but I’ll wager homemade yogurt is indeed higher in good bacteria. On days when my tummy is off I sometimes eat nothing but Greek-style yogurt. And I drink the drained off whey, too. Whey is loaded with helpful bacteria.
Donna B. says
Kevin… it was DELICIOUS. I used a little less yogurt that recommended only because I wanted it to be a little lighter… but what made it I think was the brown sugar. Yum!
I tossed it with some roasted potatoes, turnip, beets, and beans. Came out GREAT!
My usually veggie-resistant boyfriend was actually filling up on the veg than the protein! I was beaming with joy. He tends to know now that I draw inspiration from various recipe/gardening/food blogs… so he asked me “Who is it today?”
All I had to say was “Remember the naan, buttercream, and the hummus? ” and he nodded happily and walked away. 😀
You’re a hit in this household Kevin!
Kevin Lee Jacobs says
Donna B. – Oh, what a nice comment to read this morning! So glad you and your boyfriend liked the sauce.
Gen says
Ooooh, this sounds and looks delicious! I think I know what I will be doing with my “extra” cukes!
Anna Lapping says
I do make that salad, only I’ve always used dill in it. I will try the mint for a change of pace.
Stacey says
This was dee-lish! And easy to make.
Tammy says
I just made this salad for lunch, Kevin. As I mixed the ingredients, I thought to myself, “Well, even though I trust Kevin completely, I do think he might be guilty of a little hyperbole here. After all, just how fabulous can this simple salad be?” I stand corrected. No hyperbole at all! What a fabulous recipe — again. Thank you for helping me find things to make with the uber-harvest of cukes.
Brigid OBrien says
Hi Kevin! I bought everything today to make this…. but I forgot the rice vinegar, dang! I sent Nellie home with some of the spearmint I have growing in a pot. She’s making this too. I’ll report back tomorrow after I get the rice vinegar.
Brigid says
I made the cucumber salad with fresh spearmint and it’s delicious. I took a photo
Kevin Lee Jacobs says
Tammy – A simple salad, but what a sophisticated taste!
Brigid – So glad you enjoyed the salad. And thanks for posting a picture of your work on FB. Much appreciated.