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Cucumber Tomato Salad with Mint
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Cucumber Tomato Salad with Mint

Make this cucumber tomato salad recipe with mint all summer long. It goes with everything and takes minutes to prepare in one mixing bowl!
Prep Time15 minutes
Total Time15 minutes
Course: Salads
Cuisine: American
Servings: 6
Calories: 96kcal
Author: Kaitlin

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
US Customary - Metric

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.

Notes

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.

Nutrition

Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 205mg | Potassium: 302mg | Fiber: 1g | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 20mg | Calcium: 27mg | Iron: 1mg