Description
A refreshing and vibrant Smashed Cucumber Salad featuring crisp English cucumbers lightly smashed and tossed in a tangy lemon and olive oil dressing with hints of dried mint and sumac. Topped with crumbled feta cheese and toasted sesame seeds, this salad is perfect as a light side dish or appetizer.
Ingredients
Salad
- 2 English cucumbers
- 2 teaspoons sea salt (plus more as needed)
Dressing
- 1 small shallot, finely minced
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- ½ teaspoon dried mint
- ½ teaspoon sumac
- ½ teaspoon black pepper
Toppings
- 2 tablespoons crumbled feta cheese
- 2 tablespoons toasted sesame seeds
Instructions
- Prepare the cucumbers: Place the cucumbers on a cutting board and slice each lengthwise in half. Then cut into 1½-inch thick slices. Use a meat mallet or a heavy flat object to gently pound the cucumber slices until they are smashed and slightly flattened.
- Drain the cucumbers: Transfer the smashed cucumber slices to a strainer over a bowl. Sprinkle with 2 teaspoons of sea salt and toss to combine. Let them rest for 30 minutes to draw out excess liquid.
- Make the dressing: While the cucumbers rest, whisk together the minced shallot, lemon juice, olive oil, dried mint, sumac, and black pepper in a serving bowl until well blended.
- Assemble the salad: After 30 minutes, use a paper towel to gently dab the cucumbers dry to remove moisture. Add the cucumbers to the dressing and toss thoroughly to coat all pieces evenly.
- Add toppings and serve: Sprinkle the crumbled feta cheese and toasted sesame seeds on top of the dressed cucumbers. Serve immediately for a fresh and crunchy salad experience.
Notes
- Use English cucumbers for their thin skin and fewer seeds, which are ideal for salads.
- Allowing cucumbers to rest with salt helps remove excess water, preventing a soggy salad.
- Sumac adds a unique tangy, lemony flavor that complements the fresh cucumber perfectly.
- For a nut-free variation, omit the toasted sesame seeds or substitute with toasted pumpkin seeds.
- This salad is best served fresh but can be chilled for up to 2 hours before serving.
