Ingredients
Scale
- 2 large English cucumbers (hothouse)
- 1/2 cup high-quality feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup crispy chickpeas or toasted pumpkin seeds (for that “extra crispy” factor)
- 1/4 cup fresh dill and parsley, chopped
- 1/4 cup Kalamata olives, pitted and halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Optional: Red pepper flakes for heat
Instructions
- Step 1: Prep and Smash – Wash the cucumbers and trim off the ends. Place the cucumbers on a large cutting board. Use the flat side of a heavy chef’s knife or a rolling pin to firmly press down on the cucumber until it bursts and splits open along its length. Once smashed, chop the cucumber into bite-sized, irregular chunks. Place the chunks into a colander, sprinkle with a pinch of salt, and let them sit for 5 to 10 minutes to drain excess moisture. This ensures your salad stays crispy and not watery.
- Step 2: Create the Dressing – While the cucumbers are draining, prepare the Mediterranean vinaigrette. In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper. If you like a little kick, add a pinch of red pepper flakes. Whisk until the oil and vinegar are fully emulsified. The garlic will infuse into the oil, creating a punchy base for the veggies.
- Step 3: Assemble and Crisp – Pat the cucumbers dry with a paper towel and transfer them to a large mixing bowl. Add the sliced red onions, olives, and fresh herbs. Pour the dressing over the vegetables and toss thoroughly to coat every nook and cranny. Just before serving, fold in the crumbled feta cheese and top with your choice of crispy chickpeas or toasted seeds. Serving the “crispy” elements at the very end preserves the texture that made this recipe go viral.
- Cook Time: 20 minutes