Gin-Infused Cucumber and Mint Summer Salad
A light, refreshing salad featuring crisp cucumber and cooling mint elevated with a splash of gin vinaigrette. This mediterranean-inspired salads ready in about 10 minutes pairs large, thinly sliced English cucumber, chopped fresh mint leaves, small, thinly sliced red onion 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 90 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
- 1 large, thinly sliced English cucumber
- 1/4 cup, chopped fresh mint leaves
- 1/4 small, thinly sliced red onion
- 2 tbsp gin
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1 large thinly sliced English cucumber, 1/4 cup chopped fresh mint leaves, and 1/4 small thinly sliced red onion.
- Step 2: In a small jar with a lid, mix 2 tbsp gin, 3 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Shake vigorously until well combined and emulsified.
- Step 3: Pour the gin vinaigrette over the cucumber mixture and toss gently to coat evenly. Refrigerate for 15 minutes before serving to allow flavors to develop.
Frequently asked questions
How long does Gin-Infused Cucumber and Mint Summer Salad take to make?
Total time is about 10 minutes (10 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 Gin-Infused Cucumber and Mint Summer Salad?
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 chopped fresh mint leaves from drying out.
Can I substitute ingredients in Gin-Infused Cucumber and Mint Summer Salad?
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 Gin-Infused Cucumber and Mint Summer Salad 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.
What goes well with Gin-Infused Cucumber and Mint Summer Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
