Paula Deen Cucumber, Tomato, Mint Salad

Paula Deen cucumber, tomato, mint salad is an easy summer side dish made with crisp cucumbers, ripe tomatoes and creamy goat cheese, ready in 20 minutes. Try this make-ahead cucumber salad for your next potluck or cookout, since it feeds 10 and gets better in the fridge.

Let the salad chill for the full hour before serving, because that time lets the vinegar and olive oil soak into the cucumbers and onions. Skip it and the flavors taste separate and the mint stays sharp.

Shredding the mint chiffonade-style spreads fresh flavor through every bite instead of leaving big leaves in one spot. Crumbling the goat cheese right into the bowl also lets it melt into the dressing and make a light creamy coating without any mayo.

Paula Deen Cucumber, Tomato, Mint Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking timeminutes

Calories

190

kcal

Thin cucumber slices, juicy tomato wedges and shredded mint get coated in a tangy vinegar and olive oil dressing with creamy goat cheese. After an hour in the fridge, the vegetables stay crisp while the flavors blend together.

Ingredients

• 10 oz goat cheese
  

• 2 to 4 ripe tomatoes
  

• 4 medium thinly sliced cucumbers
  

• 2 small julienned white onions
  

• 1/2 cup white vinegar
  

• 1/2 cup extra virgin olive oil
  

• 20 leaves fresh mint
  

Directions

• Crumble the cheese: Crumble 10 oz goat cheese into a large mixing bowl. Break it into small pieces so it spreads through the salad evenly.
• Add the vegetables: Add 2 to 4 ripe tomatoes, 4 medium thinly sliced cucumbers and 2 small julienned white onions to the bowl. Slice the cucumbers thin, since thick pieces stay watery and bland.
• Shred the mint: Cut 20 fresh mint leaves chiffonade-style into shreds and add them to the salad. Stack the leaves and roll them tight before slicing so they cut cleanly without bruising.
• Add the dressing: Pour in 1/2 cup white vinegar and 1/2 cup extra virgin olive oil. Mix well so every slice gets coated.
• Season the salad: Add salt and pepper to taste, then give it one more toss. Taste a cucumber slice to check, since the goat cheese already brings some salt.
• Chill and serve: Refrigerate the salad for one hour. Then stir once more and serve it cold.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Benriner Japanese mandoline, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use feta instead of goat cheese?

Yes, feta works well and gives you a saltier, crumblier bite. Go easy on the added salt, since feta already has plenty. Goat cheese is creamier and melts into the dressing a little more.

How long does this salad keep in the fridge?

It's best the day you make it, and it holds for about a day after that in a covered container. The cucumbers and tomatoes release water over time, so drain off any extra liquid before serving leftovers.

Can I make it ahead for a party?

Yes, and the recipe actually wants it, since it needs an hour in the fridge anyway. You can toss it together a few hours before guests arrive, then stir it right before serving.

What can I use if I don't have fresh mint?

Fresh basil or flat-leaf parsley are the closest swaps, though they change the flavor. Dried mint doesn't work well here, since the fresh, cool taste of the leaves is the whole point.

How do I keep the salad from getting watery?

Seed the tomatoes before slicing and don't salt the vegetables until you're ready to chill the salad. Salt pulls water out of cucumbers and tomatoes, so adding it late keeps the salad crisp.