I’m obsessed. I LOVE a well-balanced, crunchy salad that can double as a side or a starter. This is an Ottolenghi inspired cucumber salad that pairs with any Mediterrnean style proteins, main courses or a Mezza. The salad adopts components from a Tzatziki and Shirazi with a little cucumber smashing technique from Thailand that helps the vegetable absorb all the flavors.
Ingredients
- Red Onion
- Persian Cucumber
- Radishes
- Yogurt
- Dill
- Parsley
- Mint
- Coriander seeds
- Greek Yogurt
- Lemon
- Garlic
- Sumac
- Really good Olive oil
- Apple Cider Vinegar
Smashed Cucumber Salad
Equipment
- large flat knife or mallet
Ingredients
- 1 lb Persian cucumber, about 5 or 2 regular cucumbers
- 1 medium red onion, thinly sliced
- 5-7 radishes, thinly sliced
- 1 tbsp coriander seeds slightly crushed
- 1½ cups Greek yogurt
- 2 tbsp mint leaves chopped
- 2-3 tbsp chopped parsley
- 2 tbsp dill chopped
- 1 clove garlic minced
- 1 lemon, 1 tsp zest+ 2 tbsp juice
- 2-3 tbsp e.v. olive oil, cold pressed
- 1 tsp sumac
- 2 tbsp apple cider vinegar
- sea salt and black pepper to season
Instructions
- In a small bowl, combine the thinly sliced red onion with sumac, vinegar and a pinch of salt. Leave to sit for at least 30 minutes.
- Trim the ends off the cucumbers, then using mallet or the flat of a large knife, bash the whole cucumbers a few times until they split, bruise and break. Scrape the seeds out, then chop or break the cucumber into random, bite-sized pieces.
- Transfer to a bowl with half a teaspoon of salt and leave to sit for 20 minutes, to draw out the moisture from the cucumber. Drain, then add the lemon zest and juice, half the coriander seeds, garlic, radishes, ½ the herbs, sumac'ed onions, olive oil, a quarter-teaspoon of salt and black pepper.
- Whisk and spread a thin layer of Greek yoghurt all over a serving platter. Place the salad on top, sprinkle with the remaining coriander seeds and garnish with the remaining chopped herbs.
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