Ingredients
Scale
- 2 large English cucumbers (hothouse cucumbers)
- 1/2 cup low-fat feta cheese, crumbled
- 1/4 cup non-fat plain Greek yogurt
- 1 tablespoon chili oil or red pepper flakes
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sea salt (plus more for sweating)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon hemp hearts (optional for extra protein)
Instructions
- Place your cucumbers on a flat cutting board. Use a wide knife blade, a rolling pin, or a heavy skillet to firmly press down on the cucumbers until they burst and split open along their length. Once smashed, chop them into bite-sized, irregular chunks. This creates the perfect surface area for the dressing to cling to.
- Toss the cucumber chunks into a colander and sprinkle them with a generous pinch of sea salt. Let them sit for about 5 minutes. This “sweating” process draws out excess water, ensuring your salad stays crunchy and the dressing doesn’t get watered down. Pat them dry with a paper towel afterward.
- In a small mixing bowl, whisk together the Greek yogurt, minced garlic, rice vinegar, sesame oil, and chili oil. The Greek yogurt adds a creamy consistency and a significant protein boost while keeping the fat content lower than traditional oil-based dressings.
- Transfer the drained cucumbers to a large salad bowl. Pour the creamy dressing over the top and toss well to coat every crevice. Gently fold in the crumbled feta cheese and fresh dill. Sprinkle with hemp hearts if you want that extra punch of protein and healthy fats. Serve immediately while chilled.
- Cook Time: 10 minutes