Mint and Parsley Salad with Persian Cucumbers

August 6th, 2008  |  Published in All, Honorable Herbs, Lettuce, Most Popular, Parsley, Veritable Vegetables, Weeknight Recipes  |  14 Comments

Mint and Parsley Salad with Persian Cucumbers

I’m not sure this qualifies as a recipe, but it was such a lovely combination that I wanted to share!  This salad is beautifully and unabashedly green, and definitely sings of summer.  What’s not to like?

I love to use mint in my kitchen — tisanes, cocktails, cookies, grain salads, pastas — even with its assertive flavor, mint is incredibly versatile.  Also, it’s such a hearty plant (i.e. it’s hard to kill it even if you try), that if you’ve ever planted it in the ground anywhere near your garden, chances are you have a steady supply!

Though I use mint quite a lot in my cooking, it wasn’t until reading through The Herbfarm Cookbook that it occurred to me to use mint in a lettuce-based salad.  Its (for lack of a better word) minty taste is wonderful when juxtaposed with cool cucumber and tangy parsley.  And the soft butter lettuce provides a wonderful base for this piquant mixture.

I imagine that other herbs could work nicely in the salad too — tarragon, chervil, and cilantro come to mind, though probably not all at once (or maybe!? get crazy!)

Mint and Parsley Salad with Persian Cucumbers

1 medium head butter/bibb lettuce, torn into bite size pieces
1 large handful italian flat leaf parsley, leaves only
1 large handful mint, leaves only
2 small persian cucumbers, thinly sliced

salad dressing of your choice (I used a tangy vidalia onion peppercorn dressing)

Combine the lettuce, parsley, mint, and cucumbers in a bowl. Toss with desired dressing. Enjoy!

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  1. Alanna @ A Veggie Venture says:

    August 7th, 2008at 4:27 am(#)

    Very pretty — I’ve been getting these sweet little Japanese cucumbers at the farmers market this summer, they’d be perfect.

  2. Keeping Cool in the Kitchen says:

    August 7th, 2008at 7:54 am(#)

    [...] Mint and Parsley Salad with Persian Cucumbers [...]

  3. Jen says:

    August 7th, 2008at 9:49 am(#)

    Alanna – I’m growing suyo long cucumbers (a type of japanese cuc) in my garden right now, though the largest is about the size of my index finger — I can hardly! thinly sliced with a bit of salt… yum

  4. Abby O says:

    August 7th, 2008at 3:54 pm(#)

    Mint grows like crazy in the Sunset district and Bodega Bay. I love the combination of mint and cucumbers. In thai food, they serve a mint and cucumber salad this is slightly pickled. Yummy!

  5. Maggie says:

    August 7th, 2008at 7:11 pm(#)

    I think mint, basil and parsley are all underutilized as salad greens. This sounds like a great combination.

  6. denise says:

    August 8th, 2008at 8:22 am(#)

    yes! new ideas for mint. thank you! oh glorious mint, yet another edible i am swimming in (peppermint & spearmint).

  7. Evita says:

    August 10th, 2008at 4:23 pm(#)

    Mmmm this looks beautiful and so healthy too!!!! I have to admit I am not a big fan of parsley but my husband is and would love this salad. Will definitely have to try it! Thank you.

  8. katie says:

    August 11th, 2008at 3:23 am(#)

    i saw the title and thought you’d been making tabbouli :). i made some myself tonight – was absolutely delicious.

    most of my salads have herbs in them as i buy enormous bunches for a $1 a piece at the markets here. so fresh and delicious. my current favourite is a simple lettuce, tomato, onion and cucumber salad with an olive oil and lemon dressing and a very generous amount of fresh oregano. delicious!

    have you tried making raita/tzataziki, jen? one’s greek, the other indian, but the’re based on similar ingredients (if not texture), mint, garlic, yoghurt, cucumber. one of my favourite taste combinations.

  9. Jen says:

    August 11th, 2008at 7:55 am(#)

    Abby O – I’ve been meaning to make these Thai quick pickled cucs with rice wine vinegar, soy, and a touch of sesame oil — sounds similar to what you’re describing (which is delicious — one of my favorite things at Thai restaurants!)

    Maggie – I agree! Im thinking of doing a tarragon/lettuce salad this week –perhaps the tarragon will be overpowering, but I suppose there’s only one way to find out!

    denise — lucky you! if you have a lot, you might consider drying some for tea; if you can’t wait, a favorite drink of mine is a fresh peppermint tisane with a spoon of honey… yum…

    Evita — oddly, I love flat leaf parsley, but don’t really love the curly kind — strange, eh? perhaps you should try sub-ing cilantro for the parsley?

    katie — I’ve made versions of tzataziki, but none seem to live up my favorite greek restaurant, Greek Corner in Sommerville, MA (which unfortunately is on the other coast from me now!). Do you have a good method/recipe?

  10. maybelles mom (feeding maybelle) says:

    August 12th, 2008at 3:13 pm(#)

    Yum. It looks delicious. And, excluding the parsley, I think it could have the makings of a delicious drink.

  11. Jen says:

    August 13th, 2008at 9:14 am(#)

    maybelles mom — there’s an idea! Something with mint and cucumber would be quite refreshing on a hot summer afternoon…

  12. In Season: Cucumbers | Low Price Cooking says:

    September 1st, 2008at 6:41 pm(#)

    [...] Soup Asian Cucumber Ribbon Salad [Epicurious] Roasted Beet and Cucumber Salad with Ricotta Salata Mint and Parsley Salad with Persian Cucumbers [Modern [...]

  13. Recipe > Mint and Parsley Salad with Persian Cucumbers « BattleRecipes says:

    March 17th, 2010at 1:24 am(#)

    [...] Lettuce, Parsley, Veritable Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own [...]

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    June 19th, 2010at 4:30 am(#)

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