This Cucumber Salad packs a spicy kick. Perfect for summer barbecues and picnics. A combination of chopped tomatoes, cucumbers and chili pepper flakes. Spice up your next BBQ with this simple and refreshing salad!
Spicy Cucumber Salad Recipe – Made in 10 Minutes
Summertime flavors are in the air. As your summer garden evolves over each week, soon being able to handpick fresh tomatoes & cucumbers, this salad will be on your table.
We have already started picking our fresh tomatoes and cucumbers from our garden and made a lovely salad. Tomatoes from the garden are simply the best. Want to try your hand at it? Here is a great start article from ModernFarmer – “How to Grow your own Tomatoes”
As far back as I can remember, this Cucumber Salad has been served at every barbecue or picnic my family has hosted! It has become a staple in our home. I especially love to serve it with Stacked Double Cheeseburger With Bacon.
My little Emily at age 6 started eating this salad and had absolutely no clue I was using chili peppers in her salad. She has always eaten her entire serving. Keep in mind, she loves fresh veggies (tomatoes are her fav).
What was shocking was she ate it, she absolutely refuses to eat anything that contains heat. I am not going to tell her what I do to make this salad amazing.
Summertime Cucumber Salad With a Kick Recipe
Please note a full printable recipe with a list of an ingredient below.
This salad starts with fresh crisp cucumbers. While it’s optional, I often scrape out the seeds of the tomatoes to keep the salad from getting watery. This step is totally optional and it’s not necessary to scrape them.
I also prefer to use my mandoline slicer instead of cutting my cucumbers with a knife. My personal preference.
Before You Start – Place your cucumbers in the refrigerator to cool for about 2 hours.
- 2 large cucumbers (Sliced)
- 1 large tomato (Chopped)
- 1 tsp. salt
- 2 tsp. sesame seeds
- 1/2 tsp. red chili flakes (or use to taste)
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- On the stovetop, add rice wine vinegar, sugar, salt and red pepper flakes in a small saucepan. Heat all ingredients until sugar has completely dissolved. Mixing frequently.
- Once sugar is dissolved, place in a bowl in the fridge until completely cool.
- Place sliced cucumber & chopped tomato in salad bowl coat with cooled rice wine vinegar mixture. Toss well to coat.
- Keep in the fridge at least 4 hours before serving.
- Sprinkle with sesame seeds.
Serving Size: 1
Amount Per Serving:
Calories: 91Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 587mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 2g
This Cucumber salad goes well with grilled meats, burgers, fish, or just on its own!
Do you make & love cucumber salad?