I’m not cool enough to follow food trends, but one that I can definitely get behind AND execute are the various funky toasts that have been making rounds online! This is my humble take on a “funky” toast idea – cool cucumber “lox” and burrata toast drizzled with a Turkish inspired chili oil. If you are someone who loves smoked salmon or lox but are looking to add more seasonal vegetables into your diet, then give this recipe a try! This is a dish that thrives on contrast—cool against heat, creamy against crisp. Each bite delivers something unexpected: the cooling silky texture of brined cucumber, the creaminess of burrata, and the gentle warmth of the chili oil, all balanced on a slice of crunchy, golden sourdough. It’s a simple, seasonal dish that is a great vegetarian alternative to lox!

The cucumbers, sliced paper thin and then salted to release their juices, are mixed with a simple blend of fresh garlic, dill and lemon juice, their freshness cutting through the richness of the burrata. But it’s the chili oil that ties everything together. A mandolin slicer makes the work of slicing the cucumbers super easy and fast.

Silky Cucumber Lox Toast in 5 Easy Steps:

1. Prep your cucumber lox: I like to use Persian or English cucumbers because they have thin skins which are not as bitter as a regular cucumber and I prefer the taste over regular cucumbers. Use a mandolin slicer to slice the cucumbers as thin as possible.
2. Salt your cucumbers: Place the sliced cucumbers in a colander in the sink and sprinkle a large pinch of salt over them. Allow the cucumbers to sit for 10-15 minutes to remove excess moisture. Rinse the cucumber to remove the salt and then squeeze out as much moisture as possible.
3. Mix the ingredients: Mix together the drained cucumbers, minced garlic, dill, and lemon juice.
4. Make the chili oil: Place the smoked paprika, cumin and Aleppo pepper in a small bowl. Heat the olive oil in a pan until shimmering and hot. Carefully pour the oil onto the spices and allow them to sizzle. Mix thoroughly.
5. Assemble your toast: Toast and season your sourdough, then break open a piece of burrata onto the toast. Layer on the chili oil and cucumber lox, and enjoy!

finely sliced cucumber with burrata cheese on toast

Turkish Chili Oil

Much like the fiery drizzle that crowns Turkish eggs, çılbır, this rusty red chili oil is infused with a deep, smoky heat. Blooming with Aleppo pepper, cumin and smoked paprika, it is “cooked” in the tadka method by pouring hot olive oil over the spices so they sizzle. If you are a fan of Turkish flavors you can also check out my Shakshuka Meatballs recipe which is another great brunch recipe if you’re wanting to highlight warm, smoky flavors!

The result is a velvety, spiced infusion that doesn’t just add heat but layers of complexity—earthy, slightly sweet, and delightfully smoky, which is the perfect pairing with our cucumber “lox”! It looks gorgeous spooned over the toast, with the bright red contrasting over the creamy white burrata and fresh green cucumbers.

Aleppo pepper is not very hot, like cayenne or red pepper flakes. It has a smoky, earthy warmth that can be more associated with dried Mexican peppers like a mix between chipotle and guajillo peppers. You can find Aleppo chili pepper powder at your local Middle Eastern grocery store or you can buy it in bulk online. I got mine here and it has lasted me a very long time!

Alternatives to Burrata Cheese

Burrata is a fresh Italian cheese made from cow’s milk. It has a delicate outer layer of mozzarella, but when you cut into it, a rich, creamy filling of stracciatella and cream spills out. This gives burrata its signature luscious texture, making it perfect for pairing with crisp, fresh ingredients like tomatoes, cucumbers, or toasted bread. It’s mild, milky and ultra-buttery, making it a great contrast to bold flavors like chili oil or herb based sauces.

I get mine from Trader Joe’s, but if you don’t have one nearby and are struggling to find burrata at your local grocery store, you can use these alternatives with a similar outcome that are just as delicious!

Cottage cheese – with its milky creaminess and slightly lumpy texture, cottage cheese is going to be the close imitation to burrata, however you won’t have the chewy mozzarella shell like you would on traditional burrata.
Greek plain yogurt– slightly tart, Greek yogurt is thicker than regular yogurt and will give a similar creamy “base” or your lox. It’s also the healthiest option if you are counting calories.
Cream cheese – rich, thick and creamy, cream cheese will be a great option if you’re looking to make your toast more similar to a traditional lox bagel! You can also opt for cashew cream cheese if you are vegan.

Variations on this cucumber lox and burrata toast:

For extra color or texture:

Pickled red onion adds a beautiful pink color and some extra acidity to liven up the toast
Freshly ground black pepper- adds even more warm heat and a nice speckle of black on the creamy white burrata
Chopped fresh herbs such as chives, tarragon, or basil
Flaky sea salt added at the end adds a briny element and looks beautiful on the bright green cucumbers

For extra protein:

Smoked salmon or lox – the point was to be a veggie “lox”, but you could really go there and add some real lox too!
Poached eggs – lightly poached eggs could be added but I would recommend either reducing the amount of burrata or eliminating it entirely, otherwise your toast might get swamped in unctuous egg yolk and creamy cheese.