Cucumber-Mint Salad with Lemon Vinaigrette
A refreshing, crisp salad featuring juicy cucumbers, vibrant mint, and a zesty lemon dressing that’s perfect for hot days or as a side. This mediterranean-inspired salads (gluten-free) ready in about 15 minutes pairs thinly sliced red onion, chopped fresh mint, juiced and zested lemon into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 110 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and thinly sliced cucumber
- 1/4 cup, thinly sliced red onion
- 1/4 cup, chopped fresh mint
- 1, juiced and zested lemon
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp, chopped dill
- 1/4 tsp salt
Instructions
- Step 1: In a small bowl, whisk together lemon juice, lemon zest, olive oil, apple cider vinegar, honey, and salt until emulsified into a smooth, pale green sauce.
- Step 2: In a large bowl, combine cucumber slices, red onion, and chopped mint; toss gently to mix.
- Step 3: Pour dressing over the salad and toss until all ingredients are evenly coated and the mint is fragrant.
- Step 4: Refrigerate for 15 minutes to allow flavors to meld, then sprinkle with chopped dill before serving.
- Step 5: Serve chilled as a side or light meal, adjusting salt to taste if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber-Mint Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cucumber-Mint Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced red onion from drying out.
Can I substitute ingredients in Cucumber-Mint Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cucumber-Mint Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cucumber-Mint Salad with Lemon Vinaigrette gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
