Smashed Cucumber Salad with Whipped Honey Feta

This quick 5 minute lunch is perfect for hot days when you don’t have a big appetite.

This salad showcases Persian cucumbers smashed and tossed with fresh mint & dill, simply arranged on a pillow of Greek feta whipped with Albanian Wild Honey, Hot Chili Extra-Virgin Olive Oil, and a splash of White Balsamic. Garnished with a vibrant Middle Eastern Pickled Turnip.

Click HERE for my Middle Eastern Pickled Turnip recipe. I use these colorful pickles as a garnish on many of my salad bowls and as a snack alongside mezes.

Sacha Hirschfeld

Smashed Cucumber Salad with Whipped Honey Feta

This refreshing salad is perfect for a hot summer day and comes together in just 5 minutes!

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Prep Time 3 minutes mins

Cook Time 2 minutes mins

Total Time 5 minutes mins

Servings: 2

Course: Salads

Cuisine: American, Mediterranean

Calories: 245

Ingredients Equipment Method

Ingredients

  

• 4 Persian cucumbers halved or quartered depending on size, then cut into 2 inch pieces
• 3.5 oz feta cheese patted to removed excess brine; crumbled into a few pieces
• 1 tbsp honey
• 1/4 tsp dried oregano
• red chili flakes just a pinch; optional
• 1 tbsp extra-virgin olive oil feel free to use a basil, lemon, or chili EVOO
• 1 tbsp fresh dill torn; a few pieces reserved for garnish
• 1 tbsp fresh mint chopped; a few leaves reserved for garnish
• kosher salt
• freshly ground pepper

Equipment

• 1 food processor
• 1 chefs knife
• 1 silicone spatula

Method

 

1. Add feta, honey, oregano, and a pinch of red chili flakes (optional) to the bowl of a food processor; pulse until smooth. Taste, adjust seasoning if needed; set aside.
2. Lightly smash the cucumber pieces with the back of your chefs knife. Add to a medium-sized bowl and toss with extra-virgin olive oil, dill, mint, kosher salt, and freshly ground pepper.
3. Transfer whipped feta from the food processor to a plate or shallow bowl using a silicone spatula. Use a spoon to swoosh it around on the plate into the shape and texture you like.
4. Spoon smashed cucumber salad overtop; garnish with fresh dill and small mint leaves. I served with my Pickled Turnips.