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2 inch pieces of Persian Cucumbers served overtop a pillow of whipped honey feta. Served alongside pickled turnips and fresh mint and dill.
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
Cook Time 2 minutes
Total Time 5 minutes
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.