A fresh, crunchy cucumber salad with garlic, olive oil, lemon, chili flakes, and black pepper—similar to the salad shown in your photo. It is quick, tangy, spicy, and perfect as a side dish.

 Ingredients

For the Salad

• 4 medium English cucumbers
• 3 cloves garlic, finely minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon apple cider vinegar or rice vinegar
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½–1 teaspoon red pepper flakes
• ½ teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon sesame seeds, optional

Optional Additions

• 2 green onions, thinly sliced
• 1 teaspoon honey for a slightly sweet dressing
• ½ teaspoon sesame oil
• Fresh dill or cilantro
• 1–2 tablespoons crumbled feta

 Instructions

1. Wash and slice the cucumbers

Wash the cucumbers thoroughly and pat them dry.

Slice them into thin rounds, approximately ¼ inch (6 mm) thick.

For a more attractive texture, you can cut some rounds slightly on the diagonal.

2. Lightly salt the cucumbers

Place the sliced cucumbers in a large bowl.

Sprinkle with ½ teaspoon salt and toss well.

Let them sit for 10–15 minutes.

This draws out some excess water and helps keep the salad from becoming too watery.

3. Drain

After 10–15 minutes, you’ll notice liquid at the bottom of the bowl.

Drain the cucumbers well.

For an especially crisp salad, gently pat them dry with paper towels.

4. Make the dressing

In a small bowl, combine:

• Minced garlic
• Lemon juice
• Vinegar
• Olive oil
• Black pepper
• Red pepper flakes
• Oregano

If you like a slightly sweet dressing, add 1 teaspoon honey.

Whisk until well combined.

5. Combine everything

Place the drained cucumber slices into a clean bowl.

Pour the dressing over the cucumbers.

Add fresh parsley and optional green onions.

Toss gently until every cucumber slice is coated with the garlic-chili dressing.

6. Let the flavors develop

Cover the bowl and refrigerate for 20–30 minutes.

This gives the cucumbers time to absorb the garlic, lemon, vinegar, and spices.

For a stronger flavor, you can refrigerate it for up to a few hours.

7. Finish

Before serving, toss the salad once more.

Sprinkle with sesame seeds, fresh herbs, or a little extra red pepper flakes.

Add feta if desired.

8. Serve

Serve chilled as a side dish with grilled chicken, fish, rice, sandwiches, wraps, or Mediterranean-style meals.

 Recipe Details

• Prep Time: 15 minutes
• Resting/Chilling Time: 20–30 minutes
• Total Time: About 45 minutes
• Servings: 4
• Difficulty: Easy

 Tips

• English or Persian cucumbers work especially well because they have fewer seeds and stay crunchy.
• Don’t skip the short salting step if you want a less watery salad.
• Add feta just before serving.
• For extra heat, increase the red pepper flakes or add finely sliced fresh chili.
• For a creamy version, stir in 2–3 tablespoons Greek yogurt.

 Q&A

Q: Can I make this salad ahead of time?
Yes. You can prepare it several hours ahead and keep it refrigerated. For maximum crunch, it’s best enjoyed the same day.

Q: Can I use regular cucumbers?
Yes. If they have a lot of seeds, scoop out some of the seeds before slicing.

Q: Can I make it without vinegar?
Yes. Increase the lemon juice slightly for a fresh citrus-based dressing.

Q: Is it spicy?
The recipe has mild-to-moderate heat. Reduce the chili flakes for a milder version.

Q: Can I add feta?
Absolutely. Feta adds a creamy, salty Mediterranean flavor that pairs beautifully with the cucumber and lemon.