You know what’s amazing on a hot summer day?
Cool cucumbers mixed with tangy yogurt and this incredible garlicky chili oil I’m about to show you.
Simple ingredients. Big flavor. That’s what this salad is all about.
Why You Need This Recipe in Your Life
I’ve tried so many cucumber salad recipes over the years.
Some were okay. Some were boring. But this one?
This one’s different.
The secret is the homemade chili oil. It’s got garlic, toasted sesame seeds, and just the right amount of heat.
And honestly? It makes everything better.
I love throwing this together when I need something quick. It works next to grilled chicken. It’s perfect in rice bowls. Heck, sometimes I just eat it straight from the bowl for lunch.
The cucumbers stay crunchy. The yogurt is creamy. And that fresh mint? It cuts right through the heat and brings everything together.
Here’s the best part.
You can make this in under 30 minutes. Most of that time is just letting the chili oil cool down while you chop cucumbers.
Not into spicy food? Start with less chili flakes. Love the heat? Add more. It’s totally up to you.
And the textures here are perfect. You get that satisfying crunch from the cucumbers, smooth yogurt underneath, and these little pops of nuttiness from the sesame seeds.
Let’s Talk About What Goes Into This
Cucumbers
Persian or English cucumbers are your best bet here.
Why?
They’ve got thin skin you can actually eat. Hardly any seeds. Perfect for salads.
Persian ones are smaller and a bit sweeter. English cucumbers are milder and super crisp.
Got regular garden cucumbers? No problem. Just scoop out those seeds first or you’ll end up with a watery mess.
Fresh Garlic
Don’t even think about using garlic powder for this.
Fresh garlic is where the magic happens. When you cook it gently in that oil, it transforms from sharp and punchy to mellow and sweet.
Mince it fine. Really fine. This helps it cook evenly and keeps it from burning.
Chili Flakes
Here’s where you get to choose your own adventure.
Regular crushed red pepper? Straightforward heat.
Aleppo pepper? Fruity with a moderate kick.
Gochugaru? Earthy and smoky.
Each one brings something different to the table. Pick what sounds good to you.
Rice Vinegar
This stuff is gentle. It brightens up the cucumbers without being too aggressive.
There’s a slight sweetness to it that plays really nicely with the spicy chili oil.
Just make sure you grab the unseasoned kind. You want control over the flavors.
Greek Yogurt
Whole-milk Greek yogurt is thick and tangy. It’s the perfect creamy base for everything else.
If you can’t do dairy, no worries. Grab your favorite plant-based yogurt and you’re good to go.
Soy Sauce
A tiny splash goes a long way.
It adds this savory depth that makes the whole salad more interesting. You can swap in fish sauce if you want. Or use tamari if you need it gluten-free.
Toasted Sesame Seeds
These little guys pack a punch.
They’re nutty. They’re aromatic. And toasting them makes all the difference.
You can buy them already toasted. Or toss raw seeds in a dry pan for 3-4 minutes until they smell amazing.
Fresh Mint
Mint is cooling. Bright. Refreshing.
It balances out the rich yogurt and spicy oil perfectly.
Chop it right before you use it. It keeps the flavor sharp and clean.
Recipe Timing & Yield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Here’s What You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Extra-virgin olive oil | 3 Tbsp | Use quality oil for best flavor |
| Garlic cloves | 2 | Minced finely |
| Crushed red pepper flakes | 1/2 to 1 tsp | Adjust to heat preference; can use Aleppo pepper or gochugaru |
| Toasted sesame seeds | 1 tsp | Plus extra for garnish |
| Kosher salt | 1/2 tsp | Divided into portions |
| Persian or English cucumbers | 1 lb | Seedless varieties preferred |
| Rice vinegar | 2 Tbsp | Unseasoned recommended |
| Fresh mint leaves | 2 Tbsp | Chopped |
| Sugar | 1 tsp | Balances acidity and heat |
| Soy sauce, fish sauce, or tamari | 1/2 tsp | Choose based on dietary needs |
| Plain whole-milk Greek yogurt | 3/4 cup | Can substitute plant-based yogurt |
How to Make It
Step 1: Make That Chili Oil
Grab a small skillet. Pour in your olive oil. Set it over medium-low heat.
Let it warm up for about a minute.
Now add your minced garlic and chili flakes.
Here’s the thing about this step…
Patience is everything.
You’re not trying to blast the garlic. You’re gently coaxing out all those flavors.
Let it bubble away softly for 3-5 minutes.
You’ll know it’s ready when the garlic turns golden. And that smell? It’ll fill your whole kitchen.
Pull the skillet off the heat right away. Stir in those sesame seeds and 1/4 teaspoon of salt.
Pour everything into a small bowl and let it cool down.
The oil keeps cooking the garlic even off the heat, so those flavors just keep developing.
Quick tip: Don’t walk away during this step. Garlic can burn in like 10 seconds if you’re not paying attention. Stay close.
Step 2: Get the Cucumbers Ready
While that oil cools, wash your cucumbers.
Slice them into one-inch chunks. I like cutting at an angle because it looks cool and catches more dressing.
Toss the cucumber pieces into a medium bowl.
Add the rice vinegar, chopped mint, sugar, soy sauce, and that last 1/4 teaspoon of salt.
Mix it all up. Get everything coated.
The sugar starts dissolving right away. It creates this light, tangy mixture that’s just…
Perfect.
Step 3: Put It All Together
Take your serving dish. Could be a platter. Could be a wide bowl. Whatever you’ve got.
Spread that Greek yogurt across the bottom in an even layer.
This is your creamy base. It’s going to catch all those good juices from the cucumbers and chili oil.
Spoon the cucumber mixture on top. Don’t stress about making it perfect.
Rustic looks good here.
Now comes the best part.
Drizzle that cooled chili oil all over. Make sure you get some of those garlic bits and sesame seeds in there.
Want it fancy? Sprinkle extra sesame seeds on top. Tear a few mint leaves over everything.
Serve it right away while the cucumbers are cold and crisp.
What to Serve This With
This salad plays well with just about everything. But here are my favorites:
Grilled Fish
The cool, creamy salad is amazing next to hot fish right off the grill.
Salmon. Sea bass. Whatever white fish you’re into.
It just works.
Marinated Chicken
Grilling chicken skewers tonight? Roasting some thighs?
This salad cuts right through all that rich, savory goodness.
Seasoned Tofu
Crispy pan-fried tofu? Yes.
Silky steamed tofu? Also yes.
The bright flavors here complement both.
Rice Bowls
Pile this over warm jasmine rice or quinoa.
The contrast between hot grains and cool salad is incredible.
Flatbreads
Stuff this into warm pita or naan.
Boom. You’ve got yourself an amazing vegetarian wrap.
Making It Work for Your Diet
Need it gluten-free?
Just swap regular soy sauce for tamari. Done.
Going plant-based?
Use coconut yogurt or any dairy-free yogurt you like. Stick with soy sauce or tamari instead of fish sauce.
This recipe is pretty flexible. Adjust it however you need.
Can You Make This Ahead?
Yes! And it actually makes life easier.
The chili oil? Keeps at room temperature for up to 3 days. Just cover it.
The cucumber mixture? Refrigerate it for up to 3 days in an airtight container.
But here’s the thing.
Don’t assemble the whole salad until you’re ready to eat it.
Why?
The yogurt gets watery if it sits too long. And nobody wants that.
When you’re ready to serve, just spread the yogurt, add the chilled cucumbers, and drizzle that chili oil.
Bringing this to a party? Pack everything separately. Assemble it when you get there. Trust me on this.
Your Questions Answered
Can I make this less spicy?
Absolutely.
That’s the beauty of making your own chili oil. You control the heat.
Start with 1/2 teaspoon of crushed red pepper if you’re worried. Aleppo pepper and gochugaru are also milder options.
You can always add more at the table for people who want it hotter.
How should I cut the cucumbers?
I like chunky, bite-sized pieces. About an inch long.
Here’s my method:
Slice the cucumber crosswise first. Then cut each round into quarters.
You get pieces that are easy to eat. They hold the dressing well. And the irregular shapes look interesting on the plate.
Can I use regular yogurt?
Greek yogurt really is best here.
It’s thick. It’s creamy. It doesn’t get watery.
Regular yogurt is too thin. But if that’s all you have…
Strain it through cheesecloth for a few hours. Remove the extra liquid. You’ll get something closer to Greek yogurt’s texture.
How do I know when the garlic’s done?
Look for light golden color. Smell for that incredible fragrance.
It usually takes 3-5 minutes over medium-low heat.
The garlic should sizzle gently. If it’s popping like crazy, your heat’s too high.
Here’s a trick: Pull it off the stove just before it looks done. It keeps cooking in that hot oil.
What if I don’t like mint?
Mint has this cooling thing going on that’s hard to replace. But you can experiment.
Cilantro works. It’s earthy and bright.
Basil is sweet and peppery.
Dill adds a fresh, tangy vibe.
You could even mix herbs for something more complex.
The Good Stuff (Nutrition-Wise)
This salad isn’t just tasty. It’s actually pretty good for you.
Cucumbers give you:
- Hydration (they’re mostly water)
- Vitamin K and C
- Potassium for healthy blood pressure
Sesame seeds bring:
- Calcium
- Iron
- Magnesium
- Healthy fats
Greek yogurt adds:
- Protein
- Probiotics for your gut
And olive oil? Heart-healthy fats. Garlic? Tons of potential health benefits.
It’s light. It’s refreshing. And it’s nutrient-dense.
What’s not to love?
Image Prompt 5: Close-up of the finished cucumber salad showing the texture of yogurt, cucumber chunks, sesame seeds, and glistening chili oil
My Final Take
I make this salad all summer long.
People ask for the recipe constantly. My family requests it for every barbecue. It’s become one of those dishes I just can’t imagine warm weather without.
What makes it special?
Each part does its job perfectly. The cucumbers stay crisp. The yogurt is rich and tangy. And that chili oil?
It ties everything together with warmth and depth.
Plus it’s fast. Like really fast.
But it tastes like you spent way more time on it than you actually did.
The homemade chili oil especially impresses people. They think you’re fancy. You know it took 5 minutes.
Whether you’re feeding a crowd at a backyard party or just making yourself a light dinner…
This salad delivers every single time.
Fresh. Flavorful. Easy.
That’s what good cooking should be.
Cucumber Salad with Chili Oil
Ingredients
- For the Chili Oil:
- 3 Tbsp extra-virgin olive oil
- 2 garlic cloves minced finely
- 1/2 to 1 tsp crushed red pepper flakes adjust to heat preference; can use Aleppo pepper or gochugaru
- 1 tsp toasted sesame seeds plus extra for garnish
- 1/4 tsp kosher salt
- For the Salad:
- 1 lb Persian or English cucumbers seedless varieties preferred
- 2 Tbsp rice vinegar unseasoned
- 2 Tbsp fresh mint leaves chopped
- 1 tsp sugar
- 1/2 tsp soy sauce fish sauce, or tamari
- 1/4 tsp kosher salt
- 3/4 cup plain whole-milk Greek yogurt can substitute plant-based yogurt
Instructions
- Make the Chili Oil:
- Heat olive oil in a small skillet over medium-low heat for about 1 minute.
- Add minced garlic and chili flakes to the oil. Cook gently for 3-5 minutes, stirring occasionally, until garlic turns golden and fragrant. Watch carefully to prevent burning.
- Remove from heat immediately. Stir in sesame seeds and 1/4 teaspoon salt.
- Transfer to a small bowl and let cool completely while you prepare the cucumbers.
- Prepare the Cucumbers:
- Wash cucumbers and slice into 1-inch chunks, cutting at an angle for better presentation.
- In a medium bowl, combine cucumber pieces with rice vinegar, chopped mint, sugar, soy sauce (or fish sauce/tamari), and remaining 1/4 teaspoon salt.
- Mix well until cucumbers are evenly coated. Set aside.
- Assemble the Salad:
- Spread Greek yogurt in an even layer across the bottom of a serving dish or wide bowl.
- Spoon the cucumber mixture over the yogurt layer.
- Drizzle the cooled chili oil over the top, making sure to include the garlic bits and sesame seeds.
- Garnish with extra sesame seeds and torn mint leaves if desired.
- Serve immediately while cucumbers are cold and crisp.
Notes
Heat Level: Start with 1/2 teaspoon crushed red pepper for mild heat. Increase to 1 teaspoon for more spice. Aleppo pepper and gochugaru are milder alternatives.
Cucumber Prep: If using regular garden cucumbers, scoop out seeds first to prevent a watery salad.
Dietary Modifications: For gluten-free, use tamari instead of soy sauce. For dairy-free, substitute with coconut yogurt or your preferred plant-based yogurt.
Serving Suggestions: Perfect alongside grilled fish, marinated chicken, seasoned tofu, or stuffed into warm pita or naan. Also excellent over rice bowls with jasmine rice or quinoa.
Yogurt Tip: Use thick Greek yogurt for best results. If using regular yogurt, strain through cheesecloth for several hours to remove excess liquid.Claude is AI and can make mistakes. Please double-check responses.
