Description
This smashed cucumber salad is crisp, refreshing, and tossed in a creamy feta-dill dressing with crunchy pistachios. It’s a quick, flavorful side dish that balances texture and brightness beautifully.
Ingredients
1 lb. English cucumbers
1/2 tsp. kosher salt
4 oz. feta cheese
3 Tbsp. extra-virgin olive oil, plus more for garnish
2 Tbsp. fresh lemon juice
1/2 tsp. cracked black pepper
1/4 cup finely chopped roasted pistachios
1/4 cup finely chopped fresh dill
Instructions
- Slice cucumbers crosswise into 4-inch pieces, then cut each piece in half lengthwise. Place cut side-down and gently smash using the flat side of a knife until cracked and slightly flattened.
- Break or cut cucumbers into bite-sized pieces and transfer to a bowl. Sprinkle with kosher salt and set aside briefly.
- In a separate bowl, mash feta with a fork until smooth.
- Add olive oil, lemon juice, and cracked black pepper to the feta and mix until creamy and well combined.
- Add cucumbers, chopped pistachios, and fresh dill to the dressing.
- Toss everything together until evenly coated.
- Garnish with extra dill, black pepper, and a drizzle of olive oil before serving.
Notes
Salt and drain cucumbers ahead of time to reduce excess moisture.
Swap pistachios with walnuts, almonds, or sunflower seeds.
Use mint or parsley instead of dill for a different herb profile.
Mix in a spoonful of Greek yogurt for a creamier dressing.
Best served fresh; store leftovers in the refrigerator for up to 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
