Ingredients
Scale
- 4–5 Persian cucumbers (mini cucumbers)
- 1 teaspoon kosher salt
- 8 oz high-quality feta cheese (in brine)
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/4 cup panko breadcrumbs or toasted sesame seeds
- 1 tablespoon chili oil or red pepper flakes
- Fresh dill and mint for garnish
Instructions
- Step 1: Smash and Season the Cucumbers: Place the Persian cucumbers on a cutting board. Use the flat side of a large chef’s knife or a heavy skillet to firmly press down on each cucumber until it cracks open and flattens slightly. Break them into bite-sized, irregular pieces. Toss the cucumber pieces with salt in a colander and let them sit for 10 minutes. This draws out excess moisture, ensuring your salad stays crunchy and doesn’t get watery.
- Step 2: Prepare the Whipped Feta: While the cucumbers drain, prepare the creamy base. In a food processor or high-speed blender, combine the feta cheese, Greek yogurt, lemon juice, and olive oil. Blend on high until the mixture is completely smooth and airy. If the mixture is too thick, add a teaspoon of cold water at a time until you reach a spreadable consistency. Taste and add black pepper if desired.
- Step 3: Create the Extra Crispy Topping: Heat a small skillet over medium heat with a drizzle of olive oil. Add the panko breadcrumbs or sesame seeds and the minced garlic. Toast them, stirring constantly, for 3 to 5 minutes until they are golden brown and fragrant. Remove from heat and stir in the chili oil or red pepper flakes. This “extra crispy” component provides the signature TikTok crunch that makes this recipe famous.
- Step 4: Assemble and Serve: Spread the whipped feta in a thick, even layer on a large serving platter. Pat the cucumbers dry with a paper towel and pile them generously on top of the feta. Drizzle any remaining olive oil over the cucumbers, then sprinkle the crispy toasted mixture over everything. Garnish with fresh dill and mint leaves. Serve immediately while the topping is still hot and the cucumbers are cold.
- Cook Time: 25 minutes