Smashed Cucumber Salad with Feta and Pistachio! This recipe is super easy to make and packs a massive flavor punch. Smashing the cucumbers cracks the skin, helps release the water and the seeds and splits the flesh into perfect bite-size pieces. The technique also allows the cucumber to better absorb the vinegary marinade.
I love serving this salad with sourdough focaccia or over orzo for the perfect pasta salad. It’s one of those recipes that stays great in the fridge and makes a delicious meal in a pinch.
Smashed Cucumber Salad with Feta + Pistachio
8-10 Persian cucumbers, cut into 2” pieces and smashed
⅓ small red onion, cut in very thin slices
1 ½ teaspoons honey in 1 Tablespoon boiling water to dissolve the honey
¼ cup champagne vinegar
4 oz feta cheese
¼ cup pistachios, roasted + roughly chopped
½ cup mixed parsley + mint, torn or chopped + loosely packed
¼ cup extra virgin olive oil
Salt + pepper, to taste
- Chop persian cucumbers into 2” pieces. Lay the blade of a large knife flat on top of the cucumber piece and smash down lightly with your other hand. Repeat until the whole piece is smashed, leaving the seeds behind.
- Place the smashed cucumber pieces + red onion in a large mixing bowl. Add the honey + water mixture, champagne vinegar and salt + pepper. Toss to combine. Place bowl in the refrigerator and allow cucumbers to marinate for at least 20 minutes, tossing the mixture half way through the time.
- Meanwhile chop the pistachios, parsley and mint.
- To serve, plate the cucumber + onion mixture, discarding any liquid. Top with chunks of feta. Sprinkle with mint, parsley and pistachios. Drizzle with olive oil. Finish with salt and pepper, to taste.