Yahoo Lifestyle How to Make Cucumber Salad 10x Better
It’s late September, and the internet’s still all-in on the whole “eat an entire cucumber” trend—and honestly, we’re here for it. The latest evolution? Smashed cucumbers. Yup, we’re ditching the old slice-and-shake for something a little louder. Yumna Jawad of Feel Good Foodie recently shared a recipe so fresh and tasty that you’ll want to make it on repeat for snacks, lunches and dinner sides.
Smashing cucumbers gives them a next-level texture—crispy on the outside, tender on the inside, and perfectly primed to soak up a delicious dressing. It's a classic Chinese technique and it’s a crunchy, juicy, game-changer that’s bound to become a staple in your kitchen. Read on to find out what happened when I made the recipe at my house.
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How to Make Smashed Cucumber Salad
Courtesy of Jessica Wrubel
For this one you'll need English cucumbers, shallots, black pepper, salt, sumac, lemon juice, olive oil, sesame seeds, crumbled feta and mint (I used fresh but the recipe called for dried).
How to Make Smashed Cucumber Salad
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Following the TikTok, this one is pretty straightforward. Cut your cucumber in half lengthwise, then cut into smaller half moons. Now, the fun part: smash the cucumber with a meat mallet, making sure to pierce it using the spiky side (tip: if you don't want cucumber guts all over your kitchen, place a piece of parchment over the cucumbers before you start smashing). Place the smashed cucumbers in a colander and sprinkle with one teaspoon of salt. Let sit for 30 minutes, which lets the cuke release water. Pat the cucumbers dry with a paper towel. In a bowl, whisk the olive oil, lemon juice, shallot, pepper, sumac and mint. Add the smashed cucumbers and sprinkle with sesame seeds and crumbled feta.
Related: The Genius Recipe That Has Us Rushing to the Store to Buy Canned Biscuits
What I Thought About the Smashed Cucumber Salad
Courtesy of Jessica Wrubel
If you don't believe me that cucumbers are a hot commodity right now, head to your local grocery store and check out the produce section. Empty, right? It took me two tries at the store to nab one little cuke so I could try this recipe. But I am so glad I did.
Not only did this come together in minutes (minus the wait for the cukes to drain), but the flavor profile of this salad checked every box: tangy and creamy from the feta, crunchy from the cucumber and shallot, and herby and fresh from the mint and lemon juice. The addition of the sesame seeds added a nice little crunch. I'll be making this one on repeat for the remainder of the warm late-summer days. And I know what you're thinking—did I eat the entire cucumber? Yup, you bet I did.
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