Ingredients
Scale
- 6–8 Persian cucumbers (mini cucumbers)
- 1 pint cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled or cubed
- 1/4 red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 cup fresh dill or mint, chopped
- Salt and cracked black pepper to taste
- Optional: Pinch of red pepper flakes for heat
Instructions
- Place your Persian cucumbers on a sturdy cutting board. Use the side of a heavy chef’s knife or a rolling pin to firmly press down on each cucumber until it bursts and splits open along its length. Once smashed, chop them into bite-sized, irregular chunks. This creates the perfect texture for holding onto the dressing.
- Place the smashed cucumber chunks in a colander and sprinkle them with a pinch of salt. Let them sit for about 5 to 10 minutes. This 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 or a glass jar, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. If you like a bit of spice, add the red pepper flakes now. Stir until the vinaigrette is well emulsified.
- In a large salad bowl, combine the dried smashed cucumbers, halved cherry tomatoes, and thinly sliced red onions. Pour the dressing over the vegetables and toss gently to ensure everything is evenly coated.
- Gently fold in the crumbled feta cheese and the fresh chopped dill or mint. Avoid over-mixing once the feta is added so the cheese stays in distinct chunks rather than turning into a paste. Serve immediately or let it chill in the fridge for 15 minutes to let the flavors meld.
- Cook Time: 15 minutes