Mediterranean Smashed Cucumber Salad

5 from 1 vote

Mediterranean Smashed Cucumber Salad

Mediterranean Smashed Cucumber Salad offers crisp cucumber texture, bright lemon herb flavor, and quick no-cook preparation. Mini cucumbers, feta cheese, fresh dill, lemon, and olive oil combine in this Mediterranean cucumber salad recipe using a smashed vegetable technique that helps the dressing coat every bite.

Prep Time20

Total Time20

Course: Salad

Cuisine: Greek, Mediterranean

Servings:

Calories: 353kcal

Author: Jami Powell

Equipment

Cutting board
Knife
Meat mallet or flat side of a knife
Mixing Bowl
Large serving bowl

Ingredients

10 mini cucumbers
6 ounces feta cheese crumbled
1 lemon zested and juiced
1 cup fresh dill chopped
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic minced
¼ cup pistachios roughly chopped
salt and pepper to taste
Optional: red pepper flakes for heat

Instructions

Cut the mini cucumbers in half lengthwise and then crosswise into 2-inch pieces. Place them on a cutting board and gently smash them with the flat side of a knife or a meat mallet until they split open. Let them sit with salt for 10 minutes to draw out excess moisture, then drain.
In a bowl, combine the crumbled feta cheese, lemon juice, 3 tablespoons olive oil, red wine vinegar, minced garlic, lemon zest, and chopped dill. Mash together until creamy and well mixed.
In a large bowl, add the smashed cucumbers and season with salt and pepper. Drizzle with the remaining tablespoon of olive oil and toss to coat.
Spoon the feta mixture over the smashed cucumbers and gently mix to combine.
Top with chopped pistachios and sprinkle with red pepper flakes if desired. Serve immediately.

Notes

Cooking Notes

Smashing the cucumbers creates rough edges that help the dressing cling to every bite. Letting the cucumbers sit briefly with salt removes excess moisture so the salad stays crisp. Mixing the feta directly into the dressing creates a creamy coating for the cucumbers.

Tips for Best Results

Use firm cucumbers so the smashed pieces keep their texture.
Salt the cucumbers and drain them to prevent the salad from becoming watery.
Chop the dill finely so it distributes evenly through the dressing.
Serve the salad soon after mixing to keep the cucumbers crisp.

How to Know It’s Ready

The cucumbers should appear lightly coated with dressing while still crisp. The feta mixture should cling to the cucumber pieces rather than pooling in the bowl.

Nutrition