Ingredients
Scale
- 2 large cucumbers (preferably kirby or Persian cucumbers for crunch)
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon sugar (optional, for balance)
- Salt and freshly ground black pepper to taste
Instructions
- Start by washing the cucumbers thoroughly. Slice off the ends and cut them in half lengthwise. Place the cucumber halves on a cutting board and use the flat side of a knife or a rolling pin to give them gentle but firm smashing. Chop smashed cucumbers into bite-sized pieces.
- In a small bowl, whisk together rice vinegar, olive oil, minced garlic, sugar (if using), salt, and black pepper to make the dressing.
- Add the smashed cucumbers to a large mixing bowl. Pour the dressing over and toss gently. Add crumbled feta and chopped dill, then toss again to combine.
- Serve immediately on a plate or in a bowl, garnished with extra dill or feta if desired. Best enjoyed fresh to keep its crispness.
Notes
- Use fresh cucumbers for maximum crunch.
- Smash cucumbers gently to avoid turning them into mush.
- Adjust seasoning and vinegar levels to taste.
- Can be stored in an airtight container in the refrigerator for up to 1 day, but best consumed fresh.
- Feel free to substitute feta with vegan cheese or other herbs like mint or cilantro for variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 95 kcal Kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg