Cucumber and mint salad is the ultimate go-to when you're after something light, crisp, and refreshing. This salad combines fresh herbs, crunchy cucumber, and toasted sunflower seeds with a zesty lemon and garlic dressing to create a simple but flavourful dish that’s perfect for any occasion.
Whether you're preparing a quick weekday lunch or bringing a vibrant side dish to the table, this cucumber and mint salad is an easy, fuss-free option that delivers on both taste and texture.
Why We Need to Cook This Dish
This cucumber and mint salad is one of those dishes that proves simplicity often leads to the best flavour. It's incredibly light, thanks to the mix of soft baby leaves and fresh herbs, while the cucumber and toasted seeds add an unbeatable crunch. The combination of cucumber, mint, and dill is especially refreshing and works in harmony with the tangy lemon dressing.
It’s also extremely quick to prepare, making it perfect for busy days or last-minute meals. You don’t need to spend much or do anything complicated—just a bit of chopping and toasting, and you're ready to go. Plus, it’s easy on the budget and relies on ingredients you may already have in your fridge or pantry. This salad is versatile, satisfying, and full of clean, fresh flavour that suits any time of year.
Let’s Talk Ingredients for cucumber and mint salad
Every ingredient in this particular cucumber and mint salad has a role to play, both in terms of flavour and texture. Here’s a breakdown of what each one brings to the bowl:
Mixed baby leaf salad forms the soft, leafy base of the dish. Using a mix of baby spinach, baby lettuce, and lamb’s lettuce creates a mild, earthy flavour that balances the brightness of the herbs and dressing. But you are more than welcome to use your favourite mix! Baby leaves delicate texture also complements the crunch of the cucumber.
Mini cucumbers are the perfect choice here. They’re naturally crisper and less watery than standard cucumbers, which means no peeling or deseeding is needed. Their tight structure ensures they hold up well in the salad, offering a refreshing bite.
Fresh mint adds a burst of cooling flavour and an aromatic lift that defines this salad. Mint’s brightness instantly freshens up the bowl, pairing beautifully with both cucumber and dill.
Sunflower seeds, once toasted, introduce a warm nuttiness and a much-needed crunch. They bring depth to the salad, contrasting the softer ingredients and rounding out the texture.
Extra virgin olive oil is used in the dressing to add body and richness. Its subtle peppery flavour helps blend the herbs, garlic, and lemon into a smooth, balanced sauce.
Fresh dill is another fragrant addition that complements the mint without competing with it. Its slightly grassy, aniseed-like flavour is delicate but distinct, enhancing the freshness of the salad.
Lemon juice brightens the entire dish. Just a tablespoon of freshly squeezed juice is enough to bring out the natural flavours of the herbs and greens, adding a gentle acidity that ties everything together.
Garlic, when minced or grated finely, gives the dressing a bit of a kick. Just one clove is enough to boost the savoury side of the salad without overpowering the lighter notes.
Salt and pepper are essential for seasoning. A little goes a long way to balance the tang of the lemon, the warmth of the garlic, and the crunch of the seeds.
How to prepare the salad?
Making this cucumber and mint salad is as easy as it gets. Toast the sunflower seeds in a dry skillet for a minute or two until golden and fragrant. While they cool, slice the mini cucumbers and chop the mint and dill. In a small bowl, whisk together the olive oil, lemon juice, garlic, dill, salt, and pepper to make the dressing. Arrange the baby leaves on a serving plate, then layer on the cucumbers, mint, and sunflower seeds. Drizzle over the dressing and gently toss everything together before serving.
Ingredient Swaps & Custom Ideas
This salad is incredibly flexible, and there are plenty of easy swaps if you want to change things up:
You can replace the mixed baby leaves with rocket for a peppery twist or use butter lettuce for a softer bite. If sunflower seeds aren’t available, pumpkin seeds, sesame seeds, or even chopped almonds make great alternatives. Feta or goat cheese can be added for a creamy element, making the salad more filling. No dill? Use flat-leaf parsley, coriander, or even a few torn basil leaves. The mint is essential, though—it’s the heart of this salad’s freshness.
How to Serve Cucumber and Mint Salad
Cucumber and mint salad works well on its own as a light lunch, especially when served with a slice of crusty sourdough or seeded rye bread. It’s also a brilliant side dish for grilled meats, especially chicken or lamb, or alongside baked fish. For a vegetarian dinner, pair it with a warm rice pilaf or a bowl of lentil soup. You can even serve it as part of a mezze spread, with hummus, olives, and flatbreads.
For a fancier touch, garnish with edible flowers, a few shavings of aged cheese like pecorino, or a sprinkle of za’atar. The vibrant green colour and herby aroma make this salad an eye-catching addition to any table.
Storing Tips
This cucumber and mint salad is best enjoyed fresh. Once dressed, the greens and cucumbers start to wilt, and the salad quickly loses its crispness. If you’re preparing in advance, store each component separately. Keep the dressing in a small container, the sunflower seeds in a dry jar, and the greens and herbs in the fridge. Combine everything just before serving to preserve that lovely texture.
If you do have leftovers, eat them within a few hours. They’ll still be tasty, especially if you spoon the salad onto fresh bread or wrap it in a flatbread with a little yoghurt for a quick snack. But this dish really shines when served straight away.
Cucumber and Mint Salad
Fresh, crisp, and full of vibrant herbs, this cucumber and mint salad is perfect as a light lunch or a refreshing side to any main dish.
Ingredients
- 1 bag mixed baby leaf salad (approx. 100g)
- 5 mini cucumbers, sliced into rounds
- ½ cup fresh mint leaves, chopped
- ½ cup sunflower seeds, toasted
- ¼ cup extra virgin olive oil
- 4–5 stems fresh dill, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove, minced or finely grated
- Salt and pepper to taste
Instructions
- Toast sunflower seeds in a dry pan over medium heat for 1–2 minutes, stirring constantly. Remove from heat and let cool.
- Slice cucumbers, chop mint and dill.
- In a small bowl, whisk olive oil, lemon juice, garlic, dill, salt, and pepper to make the dressing.
- Arrange baby leaves on a serving plate. Add cucumbers, mint, and toasted seeds. Drizzle over the dressing and gently toss everything together. Serve immediately with crusty bread or alongside grilled meats or rice pilaf.
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