This Spicy Harissa Cucumber Salad combines crisp mini cucumbers with a zesty harissa vinaigrette served over cool yogurt, finished with fresh mint and toasted sesame seeds for a vibrant, 15-minute Middle Eastern side dish.
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Grate the garlic clove into a small bowl.
Zest half a lemon into the bowl, then squeeze in the juice from that same half.
Add the red wine vinegar, stir, and set aside for 5-10 minutes to let the garlic mellow.
Trim the ends from the mini cucumbers. Slice them in half lengthwise, then slice on a bias into bite-sized pieces.
In a large mixing bowl, combine the garlic-lemon mixture, harissa spice blend, extra virgin olive oil, and sugar. Whisk until well combined.
Add the sliced cucumbers to the dressing, season with kosher salt, and toss to coat everything evenly.
Set the cucumber mixture aside to marinate for 45 minutes to an hour.
While the cucumbers marinate, thinly slice the shallot. Place the slices in a small bowl of cold water to soak, which will reduce their sharp flavor.
In a small, dry skillet over medium heat, toast the sesame seeds until fragrant and lightly golden, about 1-2 minutes. Set aside.
To assemble, spread the plain yogurt onto a serving plate or shallow bowl.
Spoon the marinated cucumbers and their dressing over the yogurt.
Drain the soaked shallots and scatter them over the top.
Garnish with the toasted sesame seeds and fresh mint.
Store leftover salad (without yogurt base) in an airtight container for up to 2 days; serve over fresh yogurt when ready.
Prepare the harissa vinaigrette and slice cucumbers up to 4 hours ahead. Assemble with yogurt, cucumbers, and garnish just before serving to keep the yogurt from becoming watery.
Use 1 tbsp Aleppo pepper mixed with 1/2 tsp cayenne, or swap for sriracha or chili paste (reduce vinegar slightly to balance heat and acidity).
Yes. Use 2–3 medium cucumbers, halved lengthwise and sliced into half-moons for similar bite-sized pieces.
Heat a dry skillet over medium heat for 2–3 minutes, stirring constantly, until golden and fragrant. Watch closely to prevent burning.
Yes. The recipe uses minimal oil and yogurt as the base. To reduce calories further, use Greek yogurt or reduce the olive oil to 2 tbsp.
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