Crisp, cool cucumber meets a punchy balsamic-maple dressing in this refreshing salad that comes together in under 20 minutes and serves four. The quick salt-and-drain step is a small but brilliant move — it draws out excess moisture so the cucumbers stay snappy rather than watery, and the dressing actually clings instead of pooling at the bottom of the bowl. That dressing is genuinely craveable: tangy vinegar, a touch of sweetness from maple syrup, a little heat from Dijon, and just enough olive oil to pull it all into a glossy emulsion. Torn mint and scallion greens add brightness and a gentle onion note without any of the digestive drama that comes with using the white bulb — a classic swap that keeps things gut-friendly without sacrificing flavor. Parsley is optional but worth adding if you have it on hand; it makes the whole bowl look and taste a little more finished. This is the kind of side dish that disappears fast at a summer table, and because it's built entirely from straightforward, whole ingredients, you never have to second-guess what's in it.
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The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
Place the sliced cucumbers in a large mixing bowl and toss with the salt. Let stand for 10 minutes, then tip into a colander and shake off the excess liquid — the cucumbers should feel slightly softened but still crisp.
In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, Dijon mustard, and black pepper until smooth and emulsified.
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