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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
