Let Me Tell You About This Crunchy, Tangy Salad
Okay, so the first time I made Smashed Cucumber Salad with feta and dill, I wasn’t even planning on it. I’d just come back from the farmers’ market with more cucumbers than seemed reasonable. My partner eyed them (honestly, asked if I was starting a pickle factory), but, well, I’d seen this viral trick online about smashing cucumbers. I gave it a whirl — not very gracefully, I admit — and wound up with this gloriously messy, herb-packed pile I could honestly eat with every meal. Especially with feta (because cheese solves most problems), and a bunch of dill I admittedly forgot I had in the fridge. Fun fact: I can never seem to keep my parsley alive, but dill just soldiers on.
Why I Always Come Back to This Salad
So here’s the deal — I make this whenever I want something refreshing that takes almost zero brain power. My family goes nuts for it (probably because they’re just happy I didn’t try another kale experiment). Actually, it’s my go-to when I’m grilling burgers or just want an excuse to avoid making a real side dish. You know those days when it’s too hot to turn on the stove? This is my answer to that. And if you’re not a dill fan — honestly, you’ll probably still like it! Maybe. Don’t quote me? I love how the feta soaks up the vinaigrette (sometimes too quickly — see the note below), and yeah, the cucumbers stay crazy crisp even after a while. One time I made it way too spicy by accident, and the kids still polished it off, so I call that an accidental win.
What You’ll Need (Substitute City!)
- 3 big seedless cucumbers (English or the little Persian ones are great; if you only have regular ones, just scoop out the seeds)
- 1/2 cup crumbled feta (I actually like the sheep’s milk kind, but any feta will work — and I’ve used goat cheese too when feta was on strike in my fridge)
- Big handful fresh dill, roughly chopped (parsley’s fine, tarragon even works, but dill is king here)
- 2-3 tablespoons red wine vinegar (lemon works in a pinch, or honestly, white wine vinegar if you’re out)
- 2 tablespoons olive oil (the good stuff if you have it, but I’ve used canola oil before in a rush)
- 1-2 garlic cloves, minced (I skip it if I’m feeling lazy, or just use a pinch of garlic powder — I won’t tell)
- Salt and black pepper, to taste
- Optional: Pinch of sugar, some chili flakes, or a squeeze of lemon juice (my sister always adds lemon — each to their own, right?)
How I Actually Throw It Together
- Wash your cucumbers, then whack ‘em with something sturdy (rolling pin, meat mallet, back of a heavy spoon — or even your fist, Rocky-style if you’re feeling feisty). You want to break them open a bit, not turn them to mush — some chunks are good. On second thought, don’t get too enthusiastic or you’ll be cleaning cucumber seeds for days.
- Chop the smashed cucumbers into bite-sized pieces. Chuck them in a bowl. Sprinkle with a pinch of salt and let them sit for, oh, 10 minutes if you remember, to draw out extra water. Sometimes I forget and it still works out fine.
- Add crumbled feta, chopped dill (go heavy if you want big herby flavor), garlic, vinegar, and olive oil. Toss it. This is the part where I usually grab a fork and sneak a bite. Mostly for quality control, but you know how it is.
- Taste. Need more tang? More salt? More oil? Adjust to your taste buds — you’re in charge here. The only real mistake is not tasting as you go (trust me).
- Let it sit for 5-10 minutes, if you have the patience. It gives everything a chance to mingle. But honestly? I usually just dig in right away.
Stuff I’ve Learned (the hard way)
- If you use pre-crumbled feta, it gets soggy faster. Totally edible, but not peak texture. Fresh block is best.
- Don’t skip the salt sit-step if you want the cucumbers extra crisp – but if you forget, don’t stress, it still tastes fab.
- Sometimes my dill goes limp if I let it sit in the vinaigrette too long, especially if I make it too early. Maybe under-dill at first then add more at serving time?
Things I’ve Tried (Not All Winners)
- Smashed radishes instead of cucumbers? Too peppery for me, but maybe you’re bolder than I am.
- A little mint instead of dill – surprisingly refreshing, especially on a hot day. My cousin called it “morning breath salad” but I disagree.
- Skipped feta completely one time (cheese ran out during a party) – still good, just less…luxurious-feeling.
What If You Don’t Have a Proper Tool?
Honestly, I’ve used a mug, the heel of my hand, or even a wine bottle in a pinch — just smash gently. No need to buy a fancy mallet. And if you really want to see someone get creative, check out Bon Appétit’s smashing advice (it’s actually kinda fun to watch).
How to Store (But You Probably Won’t Need To)
This salad, in theory, keeps in the fridge for up to two days — just cover well. It gets a bit more pickly as it sits (which I actually like), the feta softens, and the flavors meld. Though honestly, in my house, it never lasts more than a day before someone “samples” it right out of the bowl.
How Do I Serve This? My Two Cents:
I usually plop it next to grilled steak or roasted chicken — or, if it’s just lunch, pile it on crusty bread for an open-faced thing. My uncle likes it on top of grilled halloumi (absolutely try this if you’re cheese-curious). During the holidays, we go rogue and scoop it onto potato chips as a snack. Bit weird. Also delicious.
Pro Tips (the Oops-I-learned style)
- I once tried rushing the smashing and ended with a table full of cucumber mush. Go gentle – or you’ll have a green puddle instead of a salad.
- Add the salt and let the cucumbers sit before mixing in the cheese. Otherwise the feta can get a bit watery, which isn’t the end of the world, but it’s not cute.
- Oh, and don’t make this too far ahead — next day is good, two days and it tips into soggy-town.
FAQ: Answers to Stuff Folks Have Actually Asked Me
- Can I make this ahead for a potluck?
Sure! Maybe just keep the feta out till the last second (or risk a slightly creamier salad, which, honestly, isn’t all bad). - Do you peel the cucumbers?
I don’t, unless the skin’s really tough. But if yours are waxy or you just feel like it, peel away. - Can I leave the dill out?
Absolutely — parsley, mint, tarragon, whatever herby odds and ends you have. Or none at all if you’re not in an herby mood, it’ll still work out. - Where’d you find this smashing trick?
Spotted it on Serious Eats and then just kept improvising form there. Turns out, smashing works wonders for stress relief too. - Is this spicy?
Not unless you want it to be. Sometimes I add chili flakes when I feel wild, but usually it’s all cool, fresh flavors.
Final thought (since we’re all friends here): Sometimes things are best un-fussed. This salad is slapdash perfection — and the cucumbers don’t care if your slices are uneven or you missed a stem on the dill. Messy is the secret sauce! Give it a go, let me know what you swap in, and please, for the love of all things green, taste as you go along.
Ingredients
- 4 Persian cucumbers or 2 English cucumbers
- 100 g feta cheese, crumbled
- 2 tbsp fresh dill, finely chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
Instructions
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1Wash the cucumbers and pat dry. Place them on a cutting board and lightly smash them with the flat side of a chef’s knife until they split open. Slice into bite-sized pieces.
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2Transfer the smashed cucumbers to a colander, sprinkle with a little salt, and let sit for 10 minutes to draw out excess water. Pat dry with a paper towel.
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3In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper.
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4Add the cucumbers to the dressing, tossing gently to coat. Add crumbled feta and chopped dill. Toss lightly or arrange decoratively on a serving platter.
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5Serve immediately or chill for 10–15 minutes before serving for best flavor.
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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