Smashed Cucumber Salad with Feta and Dill
Smashed cucumbers are the star of this flavorful salad, which makes a great addition to a Mother’s Day menu. Why smash them? This classic Chinese technique produces cucumbers with craggy edges that are particularly adept at absorbing flavors—a garlicky vinaigrette in our version. After giving your cukes a few good whacks, take the time to salt and drain them in a colander for 20 to 30 minutes; this helps to remove the excess moisture, concentrating the flavor even more. We know the smashing process can get a little messy but trust us, the results are worth it! To finish the dish, we toss in fresh dill for bright herbal notes and feta cheese for tangy richness. Our favorite feta is made with a blend of sheep’s milk and goat’s milk.
Ingredients:
- 2 lb. (1 kg) Persian cucumbers
- Kosher salt
For the vinaigrette:
- 2 garlic cloves
- 1/3 cup (3 fl. oz./80 ml) rice vinegar
- 1 Tbs. Dijon mustard
- 1 Tbs. honey
- 2 tsp. mustard seeds
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
1 bunch fresh dill, roughly chopped, plus more for garnish- 7 oz. (220 g) feta cheese, cut into triangles or shards
- 1/4 red onion, thinly sliced on a mandoline
- Flaky sea salt and freshly ground pepper
Directions:
Working with 1 cucumber at a time, set the cucumber on a cutting board. Place the blade of a chef’s knife flat over one edge of the cucumber and using your palm, press down with some force until the cucumber splits (this might get messy!). Repeat along the entire length of the cucumber. Once it is split open, use your hands to gently pry the cucumber apart, then cut it diagonally into pieces about 1 inch (2.5 cm) long.
Transfer the cucumbers to a colander set inside a large bowl, sprinkle with 1 1/2 tsp. kosher salt and toss to combine. Let stand for 20 to 30 minutes, giving the colander a few gentle shakes every 10 minutes. This will help drain the excess water from the cucumbers.
Meanwhile, make the vinaigrette: Grate the garlic into a medium bowl, then stir in the vinegar. Let stand for about 10 minutes to mellow the raw bite of the garlic, then add the mustard, honey and mustard seeds. Slowly add the olive oil, whisking constantly until well blended. Season to taste with kosher salt and pepper.
Add the cucumbers to the bowl with the vinaigrette and toss to coat. Let them marinate for 15 minutes, tossing occasionally. Taste and adjust the seasonings as needed, then add the dill and toss again.
Using a slotted spoon, transfer the cucumbers to a serving platter and arrange the feta throughout. Top with the onion, flaky sea salt, a few grindings of pepper and more dill as desired. Drizzle the remaining vinaigrette over the salad and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
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