This creamy summer cucumber salad is cool, tangy, and ready in 12 minutes. Thin cucumber slices get coated in whisked curd with a quick garlic and sesame tadka on top. It works as a side or a creamy layer inside wraps and burgers.
About Summer Cucumber Salad
I really love this recipe because it does so much. You can serve it next to almost any main dish, but the best part is how well it layers into food.
Spread it inside a wrap, a falafel wrap, a shawarma, or a burger, and it adds a creamy, cool feel while still staying light and healthy.
It is a simple mix of fresh cucumber and curd with a warm garlic tadka. That little tadka is what makes it taste special.
Why You’ll Love This Recipe
- So quick – You only need about 12 minutes from start to finish.
- Cool and creamy – The yogurt keeps it light, not heavy.
- Very flexible – Eat it as a salad or use it inside wraps and burgers.
- Simple ingredients – Just a handful of things you likely already have.
- Warm garlic tadka – This small step gives the whole dish real depth.
Ingredient Notes
- Cucumber – One long cucumber works well. An English cucumber has thin skin and few seeds, so it is a good pick.
- Yogurt – Use 1 cup plain yogurt (about 240 grams). Thick yogurt gives a creamier coat. Whisk it well so it turns smooth.
- Olive oil – 2 tablespoons for the tadka. You can use any mild oil if you like.
- Paprika – 1/2 teaspoon adds a soft color and a mild warm taste.
- Black sesame seeds – 1/2 teaspoon. They add a light nutty crunch. White sesame is fine too.
- Garlic – 2 cloves, chopped small. Fresh garlic gives the best flavor.
- Salt – Add to taste at the end.
How to Make Summer Cucumber Salad
1. Wash the cucumber well. Using a peeler, shave it into long, thin slices.
2. Put 1 cup yogurt in a bowl. Whisk it well until it turns smooth.
3. Set a small pan or ladle on the stove and add 2 tablespoons olive oil. When the oil is hot, add the chopped garlic and black sesame seeds. Let them sizzle for a few seconds, just until the garlic smells good and turns light golden. Do not let it burn.
4. Lower the heat and add the paprika. Stir for a few seconds, then turn off the gas. Paprika burns fast, so this quick step keeps it from going bitter.
5. Pour the warm garlic and sesame tadka into the whisked curd. Add salt to taste and mix everything well.
6. Add the long cucumber slices to the yogurt. Mix gently so the dressing coats every slice.
7. Your summer cucumber salad is ready. Serve it right away, or chill it in the fridge for a bit and serve cold.
Expert Tips
- Whisk the curd before you add anything else. A smooth base coats the cucumber much better.
- Watch the garlic closely in the tadka. Pull it off the heat the moment it turns light golden and smells sweet.
- Slice the cucumber thin. Thin ribbons hold the creamy dressing far better than thick chunks.
- If you plan to layer this in a wrap or burger, use thick curd and go easy on any extra water, so it stays creamy and does not run.
Serving Ideas
Serve this chilled as a cool side with rice, grilled food, or spicy curries. It also makes a great creamy layer inside wraps, falafel wraps, shawarma, and burgers. Just spoon it in like a fresh, tangy spread. You can also serve it with.
Storage
This salad tastes best fresh, on the same day. Cucumber slowly lets out water once mixed with curd, so it can turn watery if it sits too long.
If you need to keep it, store it in a sealed box in the fridge and eat it within one day. Give it a quick stir before serving.
Summer Cucumber Salad (Creamy)
Instructions
- Wash the cucumber well. Using a peeler, shave it into long, thin slices.
- Put 1 cup curd in a bowl. Whisk it well until it turns smooth.
- Set a small pan or ladle on the stove and add 2 tablespoons olive oil. When the oil is hot, add the chopped garlic and black sesame seeds. Let them sizzle for a few seconds, just until the garlic smells good and turns light golden. Do not let it burn.
- Lower the heat and add the paprika. Stir for a few seconds, then turn off the gas. Paprika burns fast, so this quick step keeps it from going bitter.
- Pour the warm garlic and sesame tadka into the whisked curd. Add salt to taste and mix everything well.
- Add the long cucumber slices to the curd. Mix gently so the dressing coats every slice.
- Your summer cucumber salad is ready. Serve it right away, or chill it in the fridge for a bit and serve cold.
Notes
- Use thick curd for a creamier coat.
- Watch the garlic so it does not burn.
- Best eaten fresh, on the same day.
Nutrition
