Cucumber Mint Salad

Cucumber Mint Salad

Share this!

Cucumber Mint Salad

Cucumber Mint Salad

Prep Time 10 minutes
Cook Time 10 minutes
Servings 6


  • 4 cups thinly sliced cucumbers (I like to use baby cukes)
  • 1/4 red onion - thinly sliced
  • 1 pint grape tomatoes - cut in half
  • 10 mint leaves - thinly sliced
  • 1/3 cup rice wine vinegar
  • 2 tbsp olive oil
  • 1/2 cup feta cheese - crumbled
  • Salt and freshly ground pepper


  • Gently toss together the sliced cucumbers, red onion, tomatoes, and mint leaves.
  • Stir in vinegar and olive oil.
  • Season with salt and pepper to taste.
  • Refrigerate for at least an hour before serving.
  • Right before serving sprinkle feta cheese on top.


Calories: 67kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 191mg | Potassium: 333mg | Fiber: 2g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

One Comment

  1. Kris Wilcox says:

    YUM! That looks great, Amy. I love colourful foods and this meets that criteria for sure. I’ll be making this for my next BBQ.