This is my perfect Cucumber Tomato Salad, with just enough mint to bring out the essence of the cucumbers and grape tomatoes. It’s refreshing and pairs beautifully with all kinds of summer favorites, from grilled meat to seafood!
A Simple Salad to Repeat All Summer Long
When summer comes, I’m always ready to embrace all the herbs—basil, dill, chives, parsley, and oregano. (See my Hot Dog Potato Salad if you haven’t yet!) My herb planter is going absolutely bonkers, and it’s not even July yet!
But there is one herb that, for some reason, I always find myself studiously ignoring…and that is mint. It comes back every year, and every year my mint quietly grows in the potted prison I’ve made for it (so it doesn’t spread and take over the entire planter), largely ignored.
That’s all changing this summer with this salad. It’s so good I’m ready to make it with just about anything we eat! And with more heat waves to come, a salad with cucumbers crisp and cold from the fridge and refreshing mint will help keep us cool.
The best thing about this salad is you don’t have to make a dressing. You just throw everything into a bowl—perfect after a long day by the beach or pool.
Pair this salad with these recipes:
What type of mint to use
In most cooking, the mint to reach for is spearmint. This is the mint you’ll find in most grocery stores. It is sweet, versatile, and mild. We also have apple mint growing on the edges of our big garden, which is what I used here. The leaves are a little fuzzy but I hardly noticed after rinsing and cutting it, and it worked well for this recipe!
This recipe is great for when your potted parsley and basil are looking a little sparse after the pasta or pesto you made the other night, and you need to give them a bit of recovery time. That’s when it’s time for mint to get its kitchen moment!
Looking to use up more mint? Try my dad’s Limonana recipe for a refreshing minty beverage!
Cucumber Tomato Salad with Mint: Recipe Instructions
Halve the cucumbers lengthwise and cut into half moons. Halve the grape tomatoes. Thinly slice the shallot, and run your knife through a few times to roughly chop.
Add the cucumbers, grape tomatoes, shallots, and mint to a mixing bowl. Add the white wine vinegar, extra virgin olive oil, honey, and sea salt.
Mix everything to combine thoroughly. Give it a taste and season with more salt if desired. I think this salad is best served fresh, rather than made ahead of time, but it can benefit from sitting for 15 minutes in the refrigerator to let the flavors settle in.
Recipe Notes:
- Herb swaps: If you don’t have mint, you can also use chopped basil to give it more of an Italian flair, flat-leaf parsley, or dill. Each gives the salad a slightly different personality, so feel free to experiment!
- Make ahead tips: If you’re making this salad ahead of time, pre-cut all the ingredients and toss with the seasonings shortly before you’re ready to serve. This ensures the cucumbers stay crunchy. They will release water the longer the salad sits.
- If you have sumac on hand, sprinkle in a teaspoon! I didn’t add sumac to this recipe, as it’s not as readily available, but it would be a very nice addition. In spite of its red appearance, it’s actually not spicy, but tart and bright. It is known to have anti-inflammatory properties and can aid in blood sugar control.
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Recipe
Cucumber Tomato Salad with Mint
Ingredients
- 1 pound persian cucumbers
- 1 pound grape or cherry tomatoes
- 1 large shallot
- 2 tablespoons finely julienned mint
- 2½ tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ½ – ¾ teaspoon sea salt
Instructions
- Halve the cucumbers lengthwise and cut into half moons. Halve the grape tomatoes. Thinly slice the shallot, and run your knife through a few times to roughly chop.
- Add the cucumbers, grape tomatoes, shallots, and mint to a mixing bowl. Add the white wine vinegar, extra virgin olive oil, honey, and sea salt. Mix everything to combine thoroughly. Give it a taste and season with more salt if desired.
