Okay, I’ll admit it. I never used to like cucumbers. They always seem boring, flavorless, and a waste of a vegetable. I am here to admit I was wrong. This smashed cucumber salad is crisp, refreshing, and the perfect side dish for any picnic or potluck.
This recipe is an combination of a classic Midwestern picnic side and a spicy yet refreshing Chinese dish. Rather than thin and even slices, a seedless cucumber is smashed (yes, smashed) and then chopped into bite sized pieces. A smashed cucumber salad has all of the appeal of your standard sliced version — it is light, refreshing, and easy to make. However, the smashed version is much more fun to make, and truth be told, more flavorful.
Smashing the cucumber with literally breaks the cell walls. This allows the flavors from the dressing to absorb into the cucumber (rather than sitting on top), giving you a crunchy and refreshing side dish in no time.
The key for smashing the cucumbers is to whack them forcefully, but not totally obliterate them. (I used a rolling pin for this, but feel free to use whatever is handy!) Once the cucumbers are smashed, used a knife to cut them into bite-sized pieces, then sprinkle them with a generous pinch of salt. Place them in a colander or strainer nested in a bowl, and allow them to do their thing for at least 20 minutes (but longer if you can).
Toss with a little vinegar (I used white wine vin) and olive oil, plenty of dill, and thinly sliced red onion (if you want, I opted out). Best served right away, but a day in the fridge won’t be the end of the world either.
Ingredients
- 1 seedless cucumber see notes
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 cloves garlic very finely chopped or grated on a Microplane
- 1/4 cup fresh dill chopped
Instructions
Smash the cucumber
- On a clean work surface, give the cucumber a firm, but controlled whack with a heavy bottomed pan, mallet, or rolling pin.
- Cut the smashed cucumber into ~½” and place them in a medium bowl. Sprinkle ½ teaspoon of salt over the smashed cucumber pieces, and toss to combine.
- Set in the fridge for at least 20 minutes, allowing the salt to draw some of the water out of the smashed cucumbers. Drain well and return to the bowl.
Finish the salad
- While the cucumber is doing its thing, prepare the dressing. In a small bowl, combine the vinegar and garlic, then whisk in the olive oil.
- Toss the drained cucumbers with the prepared dressing, ensuring each smashed cucumber piece is coated. Add the dill; stir to combine.
I love cucumbers! We go through about 4-5 large cucumbers a week in our house. I’ve never tried smashing them before though. Definitely going to try that. I bet my kids would love to help! 🙂
Wow, I never thought about mashing cucumbers as a salad, but this looks so good!
There’s something satisfying about smashing cucumbers. These sound so yummy with the rice vinegar, garlic, and sesame. All of my fav things in one bowl! Thanks for the recipe 🙂
Cucumbers are one of my fave veggies – they’re so easy to pack up for simple snacking and they make great salads! I’ve never done a smashed cucumber salad like this before. What a fun twist!
What a fun take on the cucumber salad! I love your addition of garlic, as well! I’m not sure why I never use garlic in most of my salads! I use it in EVERY thing else! Thanks for the inspiration!