Bartaco Cucumber Salad Recipe

The best time for fresh cucumbers in the United States is from summer through early fall. This is when they are the most crisp and full of flavor. My garden gave me so many cucumbers this year that I ended up with a big basket of them on my kitchen counter.

Since I’m a big salad lover, I try to use them in every way I can. One of my favorite salads is the Bartaco Cucumber Salad. I’ve had it many times at Bartaco, but one day I thought, “Why spend extra money when I can make it myself?”

Instead of buying it at the restaurant, I decided to create a copycat version that tastes just like Bartaco’s.

This copycat Bartaco Cucumber Salad Recipe gives you that same authentic taste so you can enjoy it anytime without going to the restaurant.

Why You’ll Love This Copycat Recipe

This Bartaco Cucumber Salad Recipe brings bold taste to your table with simple steps. You control the spice level, so you can make it mild or hot.

The homemade chili oil takes minutes to prepare and gives you a rich, toasted smell that store-bought versions cannot match.

Fresh cucumbers stay crunchy because we draw out extra water with salt before mixing. The sauce balances tangy rice vinegar, salty soy sauce, and sweet sugar perfectly. Garlic lovers will be happy because this recipe uses plenty of fresh garlic.

You can make it ahead and keep it in the fridge for a quick side dish. This salad costs less than ordering from the restaurant and tastes better because you pick fresh ingredients.

It works great for hot days, potions, or when you want something light and spicy.

Bartaco Cucumber Salad Ingredients

For the Chili Oil:

• Garlic (3 cloves, minced) – This adds a strong, sharp taste to the oil. You need about 4 teaspoons when minced. Fresh garlic works best. You can use garlic powder, bt fresh is better for this recipe.
• Ginger (1 tablespoon, minced) – Ginger brings a warm, spicy note to the oil. It adds depth to the whole dish. Fresh ginger root is what you want here. Ground ginger will not give you the same result.
• Gochugaru (2 tablespoons) – These are Korean red pepper flakes. They give a beautiful red color and a special taste. The heat is mild and sweet at the same time. You can use extra chili flakes instead.
• Chili Flakes (1 1/2 teaspoons) – These add heat and spice to your oil. Regular red pepper flakes from any store will work. You can add more or less based on how spicy you want it.
• Kosher Salt (1 teaspoon) – Salt brings out all the other tastes. Kosher salt is best, but regular table salt works too. Just use a bit less since table salt is stronger.
• Neutral Oil (1/3 cup) – This is the base for your chili oil. Vegetable oil, grapeseed oil, or canola oil all work great. Pick one that does not have a strong smell or taste.

For the Cucumber Salad:

• Cucumbers (1 to 1 1/4 pounds) – These are the main part of this dish. Japanese cucumbers are my top choice because they have soft seeds and a sweet taste. Persian cucumbers are also good. English cucumbers can work too, but they might have bigger seeds.
• Kosher Salt (small pinch) – You need just 1/4 to 1/2 teaspoon to draw out water from the cucumbers. This step keeps your salad crunchy and stops it from getting watery.
• Garlic (3 cloves) – More garlic goes into the sauce. This makes the salad super garlicky. You will zest these cloves with a microplane.
• Rice Vinegar (2 tablespoons) – This adds a tangy, bright taste. It also helps calm down the raw garlic bite. Apple cider vinegar can work, but rice vinegar is milder and better for this dish.
• Soy Sauce (2 tablespoons) – This brings salty, umami taste to the sauce. Regular soy sauce or low-sodium soy sauce both work. Tamari is good too.
• Chili Oil with Spices (2 tablespoons) – You will use the oil you made earlier. Make sure to get some of the pepper bits and spices in each spoonful.
• Sugar (1 1/2 teaspoons) – A little bit of sweet balances out the salty and spicy. White sugar works, but you can use honey or maple syrup too.
• Sesame Oil (2 teaspoons) – This adds a nutty, toasted taste. A little goes a long way. Do not skip this because it makes the salad taste complete.
• Toasted Sesame Seeds – These are for the top of your salad. They add crunch and look nice. You can toast raw sesame seeds in a dry pan for a few minutes.

Equipment Needed

1. Ceramic Bowl – Safe for hot oil
2. Knife – For cutting and smashing
3. Cutting Board – Work surface
4. Saucepan – To heat the oil
5. Microplane Zester – For zesting garlic
6. Mixing Bowls – Several sizes needed
7. Measuring Spoons – For exact amounts
8. Serving Bowl – For final presentation

How to Make Bartaco Cucumber Salad Recipe at Home

Step 1 | Make the Chili Oil

Mince garlic and ginger finely. In a heatproof bowl, add minced garlic, ginger, chili flakes, gochugaru, and salt. In a small pot, heat oil over medium-high heat for about 2–3 minutes until it reaches around 325°F.

Carefully pour the hot oil over the spices. It should sizzle slightly as the flavors come together. Let the oil sit for at least 30 minutes to absorb all the spice and aroma.

Once done, the oil should look bright red and smell rich and toasty. Set aside.

Step 2 | Prepare the Cucumbers

Rinse cucumbers under cold water and pat them dry. Cut off both ends. If the cucumbers are thick, slice them in half lengthwise.

Place the halves flat side down on a cutting board. Use a sharp knife to cut the cucumbers into half-moon slices, about ¼-inch thick. Keep the pieces crisp and intact – do not smash them.

This shape helps the dressing coat each piece evenly while keeping the salad light and crunchy.

Step 3 | Salt the Cucumbers

Transfer the cucumber pieces into a large bowl. Sprinkle a small pinch of kosher salt over them. Toss gently, then let them sit for about 20 minutes. The salt helps draw out extra water, keeping the salad crunchy.

After resting, you’ll see some liquid at the bottom. Drain this water completely using a colander.

Step 4 | Prepare the Sauce

In another bowl, zest garlic using a microplane. Add rice vinegar and let it sit for about 10 minutes to tone down the sharp bite of raw garlic.

Mix in soy sauce, chili oil (with bits of pepper and herbs), sugar, and sesame oil.

Stir well until everything is blended into a smooth dressing. Taste and adjust salt or sugar if needed.

Step 5 | Toss the Salad

Pour the sauce over the drained cucumber pieces. Toss gently with a spoon or spatula until the cucumbers are fully coated. The dressing should cling lightly to each piece.

You’ll notice the salad looks glossy and colorful, with red flecks from the chili oil and sesame seeds shining on top.

Step 6 | Garnish and Serve

Transfer the salad into a serving bowl. Sprinkle toasted sesame seeds for the final touch. Serve chilled for the best texture and flavor.

Chef Tips for Restaurant-Quality Results

• Let the Chili Oil Rest: Making the chili oil first and letting it sit for the full 30 minutes (or even longer) allows the flavors to fully develop and create a deeper, richer taste.
• Do Not Skip Salting: Salting the cucumbers is a key step for texture. It ensures your salad stays crisp and the dressing doesn’t become watered down.
• Zest the Garlic: Using a microplane to zest the garlic into a paste helps it distribute evenly throughout the dressing, so you get a bit of garlic in every single bite.
• Chill Before Serving: Letting the assembled salad chill in the refrigerator for 15-20 minutes before serving allows the flavors to meld together beautifully.

What to Serve with Bartaco Cucumber Salad

This salad is light and fresh, so it pairs well with heavier dishes. Serve it next to grilled chicken, pork, or beef. The cool, crunchy cucumbers balance out rich, fatty meats.

This salad also goes great with rice bowls. Put it on top of white or brown rice with some grilled shrimp or tofu. The spicy sauce mixes with the rice and makes every bite exciting.

You can also serve it with tacos, just like Bartaco does. The salad adds crunch and freshness to soft tacos filled with meat or fish.

It works well as part of a bigger meal with other side dishes like steamed vegetables, dumplings, or spring rolls.

The tangy, spicy flavor cuts through heavy foods and keeps your mouth feeling fresh.

How to Store Cucumber Salad

Store leftover cucumber salad in an airtight container in the fridge. It will stay good for about 2 to 3 days.

The cucumbers may release more water as they sit, so the salad might get a bit watery. You can drain off the extra liquid before serving again. The flavor actually gets better after a few hours because the cucumbers soak up more sauce.

The chili oil can be stored separately in a sealed jar in the fridge for up to 3 weeks. Just scoop out what you need each time you make the salad.

Do not freeze this salad. Cucumbers do not freeze well. They turn mushy and lose their crunch. It is best to make only what you can eat in a few days.

Bartaco Cucumber Salad Recipe FAQs

1. Should I peel the cucumber?

Peeling is not required. Japanese and Persian cucumbers have thin, tender skin that tastes great.

If using English cucumbers or regular ones with thicker skin, you can peel part of it for a softer bite.

Many people like to peel strips to create a nice pattern too.

2. Why do I need to salt the cucumbers?

Salting the cucumbers is an important step. The salt pulls out extra water from the cucumber flesh.

If you skip this, the water will come out later and mix with your dressing. This will make your salad watery and the flavors less strong. Taking the time to salt and drain keeps the salad crisp.

3. Can I make this salad less spicy?

Absolutely. Reduce the chili flakes or skip gochugaru for a mild version. You can even replace the chili oil with a mix of sesame oil and a dash of soy sauce for a gentle taste.

4. Can I add other vegetables?

Yes, sliced radishes, carrots, or bell peppers fit nicely with the same dressing. These add more crunch and color while keeping the overall taste fresh and balanced.

5. My dressing is too strong, what can I do?

If your dressing tastes too sharp or salty, you can balance it. Add a little more sugar or a tiny bit more rice vinegar.

You can also add one more tablespoon of neutral oil to calm it down. Always taste your dressing before you put it on the cucumbers so you can fix it first.

6. Why did my chili oil not turn out spicy?

The spice level in your oil can depend on a few things. First, how fresh your spices are. Older chili flakes and gochugaru lose their heat over time.

Second, the temperature of your oil is important. If the oil was not hot enough, it may not have fully activated the spices.

Make sure your oil is hot enough to create a good sizzle when it hits the spices. You can also let the oil sit longer, even for a few hours, to become more flavorful.

This copycat Bartaco Cucumber Salad Recipe brings together cool, crisp cucumbers with a spicy and tangy dressing. The mix of textures and tastes is what makes it so good.

I hope you try this recipe in your kitchen. I would love to hear how it turned out for you.