Name: Smashed Cucumber Salad with Marinated Feta
Prep time: 10 min
Total time: 30 min
Ingredients: 5-6 Persian cucumbers; 4 ounces feta cheese; 1 lemon (juiced); 1/4 cup olive oil; 1 clove garlic (minced); 1 tablespoon white vinegar; 2 tablespoons sunflower seeds; Pickled red onion*; Salt; Pepper; Fresh dill

This salad is loaded with flavor. If you’re looking for something totally satisfying and refreshing as the weather gets warmer, this is it.

Have you tried smashed cucumbers? They’re so good.

Smashing cucumbers not only changes their texture, making them slightly softer on the inside, but also allows them to really absorb any flavor added to them.

These cucumbers are full of salt and vinegar flavors, resulting in the most refreshing combination.

Adding marinated feta takes it to the next level. The feta is marinated in a mixture of olive oil, lemon juice, and garlic. So many delicious flavors!

The salad is complete with sunflower seeds and pickled onions. They add color, crunch, aromatics, and a bit of tanginess to the salad.

I don’t know about you, but I love a salad that’s non traditional. It’s such a fun way to change things up and try something new.

After all, food is meant to be enjoyed – and that includes veggies too. If standard salads aren’t doing it for you, try something like this!

There are no food rules, and your salad doesn’t have to have traditional components in order to be called a salad.

Try this one as a fun veggie side dish or as a main course with some added protein. It would be delicious paired with some grilled salmon or shrimp.

Smash the cucumbers

Cut cucumbers in half lengthwise, and then again horizontally. Using the back of your knife, place the cucumber seed-side down and smash down.

Place cucumbers in a colander over a large bowl. Toss with salt and let stand for about 15-20 minutes, until some of the water has drained.

Marinate the feta

While cucumbers are sitting, prepare the feta. Crumble the feta using your hands and add to a large bowl. Add the juice of 1 lemon, olive oil, minced garlic, salt, and pepper. Toss to combine. Let the feta stand for about 10 minutes.

Drain the feta and reserve the oil.

Assemble the salad

Add the smashed cucumbers to a large bowl. Add the white vinegar and the oil mixture from the feta. Toss to combine. Gently add the feta cheese.

Add the sunflower seeds and pickled onion. Garnish with lots of fresh dill and serve.

Notes

To make quick pickled onions: Thinly slice a red onion. Place the sliced onion into a jar. In a large saucepan, add 1/2 cup white vinegar, 1/2 cup water, and 2 tablespoons of maple syrup. Bring to a low boil. Pour the mixture into the jar with the onions and let sit for at least 30 minutes.
Feta: I highly recommend buying a block of feta vs. feta that’s already crumbled. It’ll be much more moist (I know, sorry) and absorb the flavors better. I also recommend adding the oil mixture to the cucumbers separately from the feta so that the feta can be folded in a little more gently and the cucumbers can better absorb the oil mixture. But, if you feel like skipping a step, feel free to add the feta and the marinade in at the same time.
Make ahead: If you’re preparing this ahead of time, prepare the smashed cucumbers and the marinated feta. Before serving or eating, combine everything together with the sunflower seeds and pickled onions.

Course: Salad