Wait, Have You Tried Smashed Cucumber Salad Yet?
Alright. So not to sound dramatic but if it’s hot out, there’s a 60% chance I’m making this Smashed Cucumber Salad – With Feta and Dill. The first time I made it, my kids thought I’d lost the plot ("Why did you hit the cucumbers, Mum?!"), but then ate half the bowl before dinner even started. Something about whacking veggies on the counter just feels... fun? Therapeutic, maybe. Reminds me of summers in my gran's kitchen in Derby, where making a mess was basically a rite of passage—and, honestly, smashing cucumbers with a rolling pin (or, erm, the back of a frying pan if that’s what’s around) just fits the vibe.
Why This Salad Might Become Your New Habit (It Did For Me!)
I make this when I've got cucumbers pushing their sell-by at the back of the fridge—so, more often than I'd admit. My family goes crazy for it because it’s crunchy, salty, and a bit tangy (plus, easy clean-up; less complaints from the peanut gallery). Honestly, I used to dread making salad—too many fiddly bits, dressing never sticks, blah. But this one’s forgiving. If you read my notes below, you’ll see I once used red wine vinegar because I ran out of lemon juice, and oops, I think I liked it better. Also: smashing the cucumbers sometimes means seeds fly off somewhere, but I just call that 'kitchen confetti.'
Stuff You’ll Need (But You Can Totally Hack It)
- About 3 smaller cucumbers (Persian, English, whatever—my gran swore by those weirdly knobbly ones, but supermarket ones work)
- 1 heaped handful of feta cheese, crumbled (Greek feta, if I remember, but the cheaper stuff is fine)
- A good bunch of fresh dill, chopped (dried dill works in a pinch... just go easy, it packs a punch)
- 2 tablespoons extra-virgin olive oil—or sunflower oil if you’re out
- Juice of 1 big lemon (or 2 tiny limes or, like I said, red wine vinegar works funny enough!)
- Smallish clove of garlic, grated—or minced. Or skip if you fancy kissing later.
- Sea salt and black pepper to taste (just eyeball it, honestly)
- (Optional) Tiny pinch of chili flakes for ~oomph~
How I Actually Throw This Together
- First, chop the ends off the cucumbers. Lay them on a big chopping board, grab something heavy (rolling pin, wine bottle, frying pan—it’s not precious), and give them a whack ‘til they’re kinda flattened and split. Doesn’t have to be pretty. Pull them apart, into bite-ish pieces. Some bits get mushy; others stay chunky—good.
- Sling your cucumbers into a colander or sieve. Um, this is where I usually lose patience and just let them sit for 10 minutes, maybe sprinkle a pinch of salt, because that gets the water out so things don’t go soggy. Honest moment: Sometimes I skip this and, yeah, then it’s watery, but so what?
- In a big bowl, mix olive oil, lemon (or whatever acid you picked), garlic, black pepper, tiny pinch of salt, and the chili flakes if you’re living dangerously. Taste. Does it punch you in the mouth? Good.
- Tip the cucumbers in, toss with dressing to coat them all. At this point, I sneak a piece. Is it perfect? Never. Is it tasty? Most of the time.
- Crumble in feta, scatter over a bunch of chopped dill (don’t be stingy). Mix again lightly. Try not to mash the cheese too much unless you want feta goo.
- Let it sit for like 10-20 minutes if you have the patience. But if not, pile it up on a plate and get stuck in.
Real-Life Notes to Avoid My Mistakes
- I learned the hard way: salting the cucumbers before smashing makes a gross mess. Do it after or not at all.
- If you’re using store-bought feta, give it a quick taste. Some of them are proper salty. Maybe go easy on extra salt.
- Try mixing two types of cucumbers if you’re feeling bold. Or just don’t. Sometimes it tastes odd, actually.
Variations I’ve Tried (and the Ones I Sort-of Regretted)
- Swapped the dill for fresh mint—delicious, but feels like a different salad.
- Added thinly shaved red onion; not a hit with my youngest. “Tastes like socks,” he said. Your mileage may vary.
- Once tried it with a splash of soy sauce. Nope. Don’t bother.
- Chucked a handful of toasted almonds on—texture game: strong.
Do You Actually Need Fancy Tools?
Here’s the thing: a decent rolling pin or your hands work fine for smashing, no need for anything special. (I once used a jar of beans. It did the job.) Chopping board—yep, makes life easier. But I’ve made this on a plate when the board was in the dishwasher. So, don’t sweat it.
How To Store This (Though Rarely Any Left)
Put any leftovers in an airtight container in the fridge. It’ll be good for a day, maybe two, but the cucumbers get a bit floppy. Honestly, it’s never survived past lunch here. If it does, I think it tastes better the next afternoon.
What Do You Serve It With?
At our house, it sits next to roast chicken or anything grilled. Sometimes, if I’m feeling lazy, I just pile it on toast for lunch with extra feta—bit random, but there we go. My sister dips her pita right in; says it’s better than hummus (she’s not wrong).
My Hard-Earned Lessons (AKA: Don’t Rush These!)
- I once tried to skip resting the cucumbers—forgot why it matters. The salad was a bland puddle. Lesson learned: let them drain, even if you’re hungry.
- Don’t overdress. I used to pour in too much olive oil and, yeah, it just sits in the bottom. Go slow—you can always add more, not less.
- If you skip the fresh herbs, it tastes weirdly flat. I’m just saying.
Wait, FAQs! (Because You Actually Asked These)
- Can I use pre-crumbled feta? Sure—but it’s saltier and sometimes a bit rubbery. Fresh is better, but use what you have.
- Is there a way to make it vegan? Oh, easy, just ditch the feta or try plant-based feta. Violife’s okay; not quite the same but not terrible.
- Do I have to peel the cucumbers? Nope, and actually, I like the crunch. But you do you.
- What if I don’t like dill? Try mint, parsley, or coriander (if you’re the 50 percent who doesn't think it tastes like soap).
- Any way to prep ahead? Smash, salt, and set them aside. Don’t dress ’til you’re ready to eat or it'll just go a bit limp. No one likes a sad salad.
One Last Bit (Unsolicited Recommendation Time!)
If you want a fancier smashed cucumber situation, check out Smitten Kitchen’s version—she really goes to town with the ginger! Or, my mate swears by the Serious Eats Chinese take, though it’s totally different. Either way, just try smashing a cucumber for fun. It’s hard to go back after.
P.S. Is it normal to love a salad this much? Probably not. But here we are.
Ingredients
- 4 Persian cucumbers or 2 English cucumbers
- ½ teaspoon kosher salt
- ¼ cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 small garlic clove, minced
- ¼ teaspoon freshly ground black pepper
Instructions
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1Rinse and dry the cucumbers. Cut off the ends, then place them on a cutting board and gently smash each cucumber with the flat side of a chef’s knife until slightly broken. Cut into bite-sized pieces.
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2Transfer the smashed cucumbers to a colander, sprinkle with kosher salt, and let sit for 10 minutes to draw out excess water. Pat dry with paper towels.
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3In a large bowl, whisk together olive oil, white wine vinegar, minced garlic, and black pepper to make the dressing.
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4Add the drained cucumbers to the bowl with the dressing, and toss gently to coat.
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5Fold in crumbled feta and chopped dill. Taste and adjust seasoning if needed.
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6Serve immediately, garnishing with extra dill and feta if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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