Cucumber salad is a gem of the Mediterranean table. In fact, In Egypt we call Cucumber Tomato Salad simply salata, meaning “salad”–likely to save us time because it shows up at breakfast, lunch, and dinner. In Turkey, the word for cucumber roughly translates to “salad-thingy.” Cucumber salad is like calling something “frozen ice,” you rarely have one without the other! This is to say I’m no stranger to cucumber salad in all of its forms, from Creamy Cucumber Salad to nutty Cucumber Tahini Salad. But one thing I’ve been enjoying recently is the magic of smashed cucumber salad, a beloved staple of Chinese cuisine. No surprise, I wanted to give it my Mediterranean spin! The beauty of smashing cucumber is not just that it makes for quick–and fun–prep work. It also bruises and tenderizes the fruit, drawing out its refreshing juice and turning the cucumber into a perfect flavor-sponge. Frying fresh lemons in oil until they’re golden dials up the flavor and texture even further, and makes for a tart and slightly crispy gluten-free “crouton.” As a bonus, the lemon-infused oil doubles as a deliciously complex dressing. A good dose of parsley makes the salad extra refreshing, Urfa biber (or red pepper flakes) gives it a subtle kick, and feta cheese adds an addictive tang. It’s super fresh yet deeply savory at the same time, very subtly spicy, and boldly bright. You are going to love it!
Smashed Cucumber Salad Ingredients and Substitutions
This salad is certainly unique, but it uses mostly easy-to-find ingredients, many of which you may already have on hand. You’ll need:
Lemons: Try to use untreated lemons since you’ll enjoy both the fruit and the skin. Extra virgin olive oil fries the lemons and the lemony oil is repurposed to dress the salad. Use a high-quality extra virgin variety with a pleasant flavor–any of the oils from our shop work well here. English cucumber: English cucumber is ideal here since it has a tender skin like Persian cucumber but its larger size makes it hearty enough for smashing. You can use a standard slicing cucumber in a pinch, but keep in mind the skin can be quite bitter. And, unlike most other cucumber recipes it’s riskier to peel since it helps hold the fruit together after you smash it. So go for the long, thin cucumbers often wrapped in plastic if you can. Shallots add an onion-ey flavor without overpowering the other ingredients. I like shallot’s perfect balance of sweet and savory here, but green onions (sweeter) or 1/2 a red onion (stronger) would have a similar effect. Parsley adds a lemony, peppery freshness. Other tender herbs can work in its place, like cilantro, mint, or dill. Learn more about how to use fresh herbs. Feta: Layers on tangy, creamy depth, but feel free to skip this part for a vegan option. Whole feta packed in brine (rather than the pre-crumbled stuff) is worth seeking out, as it tends to be higher quality. Urfa biber: Adds a subtly smoky heat (more info below), but feel free to swap in red pepper flakes. Salt and black pepper enhance the flavor.
Ingredient Spotlight
If you’re familiar with standard red chili flakes–like the kind you put on pizza–let me introduce you to one of the many fascinating chili flakes we love in the Mediterranean: Urfa biber. Meaning “Urfa pepper,” this deep red chili pepper hails from Şanlıurfa, a city in southeastern Turkey (“Urfa” for short). Like red pepper flakes, Urfa biber adds a kick that gives both sweet and savory dishes extra oomph. But it’s also so much more complex, adding a tannic, drying quality similar to red wine, along with a subtly smoky undertone. If you’re like me, you’ll find yourself passing on the basic chili flakes and putting this vibrant dried chili on just about everything, pizza included!
READ MORE: Urfa Biber: The Turkish Chili Pepper You Want In Your Spice Drawer. TRY IT: Get authentic Urfa biber delivered from our shop to your door. BEST SUBSTITUTE: Aleppo pepper or standard red chili flakes.
How to Make Smashed Cucumber Salad
Smashed cucumber salad comes together quickly, and frying the lemons is optional if you’re short on time. Feel free to substitute Preserved Lemons, pickle of your choice, or leave them out, and just add olive oil with a big squeeze of lemon for the dressing.
Make the Fried Lemons (Save the Oil!)
Fry the lemons. Thoroughly wash, dry, trim, and slice 2 lemons into thin rounds. To a medium skillet, add enough olive oil to coat with about 1/2-inch of oil (about 1/4 cup). Heat over medium until the oil starts to shimmer (but before it smokes). Carefully slide the lemon slices into the oil (if you have a splatter guard, this would be a good time to use it). Cook, tossing occasionally, until the lemon peels crisp and turn golden, 3 to 5 minutes. Cool the oil and lemons: Remove the skillet from the heat. Use a slotted spoon or tongs to transfer the lemons to a paper towel-lined plate, reserving the oil for the dressing. Set aside to allow both the lemon and oil to cool (you can speed this up by pouring the oil into a bowl and putting it in your fridge).
While the Oil Cools, Smash Your Cucumber and Mix
Prep your ingredients: Finely chop 2 small shallots, and ready yourself 1/2 cup of chopped fresh parsley (leaves and tender stems) and 1/2 cup of crumbled feta. Smash the cucumber. Cut the cucumber into large (about 2-inch) pieces. Set on a sturdy cutting board with the skin side facing you. Use a kitchen mallet (or rolling pin or the side of your knife) to lightly pound until the pieces are smashed and softened but still relatively intact. Mix. When the oil and fried lemon rings have cooled to room temperature, chop the lemon into small pieces. Add to a large mixing bowl along with the smashed cucumber, shallot, parsley, feta, Urfa biber, and a pinch of salt and pepper. Dress and serve. Add the reserved lemon olive oil to taste and toss to combine. Taste and adjust the seasoning to your liking, then serve immediately.
Ways to Mix it Up
Like most any Mediterranean-style recipe, this smashed cucumber salad is meant to be cooked from the heart (or your “nafas/breath” as we say in Egypt). Tweak it according to what’s in your fridge and what you’re feeling that day. Some ideas:
Season the lemons with sumac for an extra bright kick and pop of color. Use this Fried Lemons Recipe as a guide, and stock up on sumac spice at our shop. Or swap with pickles, like Preserved Lemons or Pickled Sumac Onions. Add a peppery note: Toss in thinly sliced radishes. Add a briny note with olives or capers.
What to Serve with Smashed Cucumber Salad
The flavors of this refreshing salad are very versatile, but I love it with Greek recipes in particular. Keep it simple and serve with Greek Sheet Pan Chicken and Pita Bread on the side. Or for a satisfying vegetarian dinner, serve with Gigantes Plaki (Greek Baked Beans) and crusty bread. Browse all Mediterranean recipes. Visit Our Shop.
Mediterranean Cucumber Tomato Salad
Cucumber Radish Salad
Watermelon Salad with Feta, Cucumber, and Mint
Creamy Cucumber Salad
Smoky with a deep wine-like flavor and a subtle kick. Stock up on this unique Turkish spice at our shop.
title: “Smashed Cucumber Salad” ShowToc: true date: “2024-10-26” author: “Randy Huntley”
Cucumber salad is a gem of the Mediterranean table. In fact, In Egypt we call Cucumber Tomato Salad simply salata, meaning “salad”–likely to save us time because it shows up at breakfast, lunch, and dinner. In Turkey, the word for cucumber roughly translates to “salad-thingy.” Cucumber salad is like calling something “frozen ice,” you rarely have one without the other! This is to say I’m no stranger to cucumber salad in all of its forms, from Creamy Cucumber Salad to nutty Cucumber Tahini Salad. But one thing I’ve been enjoying recently is the magic of smashed cucumber salad, a beloved staple of Chinese cuisine. No surprise, I wanted to give it my Mediterranean spin! The beauty of smashing cucumber is not just that it makes for quick–and fun–prep work. It also bruises and tenderizes the fruit, drawing out its refreshing juice and turning the cucumber into a perfect flavor-sponge. Frying fresh lemons in oil until they’re golden dials up the flavor and texture even further, and makes for a tart and slightly crispy gluten-free “crouton.” As a bonus, the lemon-infused oil doubles as a deliciously complex dressing. A good dose of parsley makes the salad extra refreshing, Urfa biber (or red pepper flakes) gives it a subtle kick, and feta cheese adds an addictive tang. It’s super fresh yet deeply savory at the same time, very subtly spicy, and boldly bright. You are going to love it!
Smashed Cucumber Salad Ingredients and Substitutions
This salad is certainly unique, but it uses mostly easy-to-find ingredients, many of which you may already have on hand. You’ll need:
Lemons: Try to use untreated lemons since you’ll enjoy both the fruit and the skin. Extra virgin olive oil fries the lemons and the lemony oil is repurposed to dress the salad. Use a high-quality extra virgin variety with a pleasant flavor–any of the oils from our shop work well here. English cucumber: English cucumber is ideal here since it has a tender skin like Persian cucumber but its larger size makes it hearty enough for smashing. You can use a standard slicing cucumber in a pinch, but keep in mind the skin can be quite bitter. And, unlike most other cucumber recipes it’s riskier to peel since it helps hold the fruit together after you smash it. So go for the long, thin cucumbers often wrapped in plastic if you can. Shallots add an onion-ey flavor without overpowering the other ingredients. I like shallot’s perfect balance of sweet and savory here, but green onions (sweeter) or 1/2 a red onion (stronger) would have a similar effect. Parsley adds a lemony, peppery freshness. Other tender herbs can work in its place, like cilantro, mint, or dill. Learn more about how to use fresh herbs. Feta: Layers on tangy, creamy depth, but feel free to skip this part for a vegan option. Whole feta packed in brine (rather than the pre-crumbled stuff) is worth seeking out, as it tends to be higher quality. Urfa biber: Adds a subtly smoky heat (more info below), but feel free to swap in red pepper flakes. Salt and black pepper enhance the flavor.
Ingredient Spotlight
If you’re familiar with standard red chili flakes–like the kind you put on pizza–let me introduce you to one of the many fascinating chili flakes we love in the Mediterranean: Urfa biber. Meaning “Urfa pepper,” this deep red chili pepper hails from Şanlıurfa, a city in southeastern Turkey (“Urfa” for short). Like red pepper flakes, Urfa biber adds a kick that gives both sweet and savory dishes extra oomph. But it’s also so much more complex, adding a tannic, drying quality similar to red wine, along with a subtly smoky undertone. If you’re like me, you’ll find yourself passing on the basic chili flakes and putting this vibrant dried chili on just about everything, pizza included!
READ MORE: Urfa Biber: The Turkish Chili Pepper You Want In Your Spice Drawer. TRY IT: Get authentic Urfa biber delivered from our shop to your door. BEST SUBSTITUTE: Aleppo pepper or standard red chili flakes.
How to Make Smashed Cucumber Salad
Smashed cucumber salad comes together quickly, and frying the lemons is optional if you’re short on time. Feel free to substitute Preserved Lemons, pickle of your choice, or leave them out, and just add olive oil with a big squeeze of lemon for the dressing.
Make the Fried Lemons (Save the Oil!)
Fry the lemons. Thoroughly wash, dry, trim, and slice 2 lemons into thin rounds. To a medium skillet, add enough olive oil to coat with about 1/2-inch of oil (about 1/4 cup). Heat over medium until the oil starts to shimmer (but before it smokes). Carefully slide the lemon slices into the oil (if you have a splatter guard, this would be a good time to use it). Cook, tossing occasionally, until the lemon peels crisp and turn golden, 3 to 5 minutes. Cool the oil and lemons: Remove the skillet from the heat. Use a slotted spoon or tongs to transfer the lemons to a paper towel-lined plate, reserving the oil for the dressing. Set aside to allow both the lemon and oil to cool (you can speed this up by pouring the oil into a bowl and putting it in your fridge).
While the Oil Cools, Smash Your Cucumber and Mix
Prep your ingredients: Finely chop 2 small shallots, and ready yourself 1/2 cup of chopped fresh parsley (leaves and tender stems) and 1/2 cup of crumbled feta. Smash the cucumber. Cut the cucumber into large (about 2-inch) pieces. Set on a sturdy cutting board with the skin side facing you. Use a kitchen mallet (or rolling pin or the side of your knife) to lightly pound until the pieces are smashed and softened but still relatively intact. Mix. When the oil and fried lemon rings have cooled to room temperature, chop the lemon into small pieces. Add to a large mixing bowl along with the smashed cucumber, shallot, parsley, feta, Urfa biber, and a pinch of salt and pepper. Dress and serve. Add the reserved lemon olive oil to taste and toss to combine. Taste and adjust the seasoning to your liking, then serve immediately.
Ways to Mix it Up
Like most any Mediterranean-style recipe, this smashed cucumber salad is meant to be cooked from the heart (or your “nafas/breath” as we say in Egypt). Tweak it according to what’s in your fridge and what you’re feeling that day. Some ideas:
Season the lemons with sumac for an extra bright kick and pop of color. Use this Fried Lemons Recipe as a guide, and stock up on sumac spice at our shop. Or swap with pickles, like Preserved Lemons or Pickled Sumac Onions. Add a peppery note: Toss in thinly sliced radishes. Add a briny note with olives or capers.
What to Serve with Smashed Cucumber Salad
The flavors of this refreshing salad are very versatile, but I love it with Greek recipes in particular. Keep it simple and serve with Greek Sheet Pan Chicken and Pita Bread on the side. Or for a satisfying vegetarian dinner, serve with Gigantes Plaki (Greek Baked Beans) and crusty bread. Browse all Mediterranean recipes. Visit Our Shop.
Mediterranean Cucumber Tomato Salad
Cucumber Radish Salad
Watermelon Salad with Feta, Cucumber, and Mint
Creamy Cucumber Salad
Smoky with a deep wine-like flavor and a subtle kick. Stock up on this unique Turkish spice at our shop.
