Smashed Cucumber Salad With Zaatar And Feta Recipes

Steps:

• Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
• Meanwhile, cook garlic and oil in a small saucepan or skillet over medium-low heat, turning garlic once, until golden brown and very fragrant, 5-7 minutes. Add za'atar and red pepper flakes and remove from heat. Let cool until just warm and stir in lime juice; season dressing with salt. Transfer to a medium bowl.
• Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Top with feta.

Steps:

• Quarter the cucumbers lengthwise. Put the slices on a cutting board, skin-side-up. Use the flat side of your knife to lightly smash along the length, then cut the cucumbers into 3/4-inch pieces. Toss the cucumbers with 1/2 teaspoon each salt and sugar, then drain in a colander for 20 minutes.
• Whisk together the vinegar, soy sauce, sesame oil, garlic and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper, if using.

Steps:

• Place the cucumbers in a large ziptop bag and smash them with a heavy skillet. Chop into 3/4-inch pieces, place in a colander with a pinch of salt and let sit for 30 minutes.
• Meanwhile, in a large bowl, combine the lemon juice and onion and let sit until the cucumbers are ready.
• Add the cucumbers to the bowl with the onion. Toss with the mint, olive oil, za'atar, radishes and a few turns of pepper. Refrigerate for at least 30 minutes before serving.

Steps:

• Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
• Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
• Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
• Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
• Place cucumbers in serving bowl and sprinkle with sesame seeds.

Steps:

• Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

Steps:

• I peeled the cukes, but you don't have too. The yellow peel would add a nice splash of color. Slice them thin and put them in a pretty bowl.
• Note: If you don't want a lot of excess liquid, slice your cukes and let them sit overnight in a strainer. Extra liquid, if any, will drain from the them.
• If you got your onions fresh, as I did, you'll need to clean and trim them. Slice them very thin, including the greens. The darker green from the onions looks very pretty against the pale cucumbers. If you don't have any onion greens, 2 tbsp fresh chives will do.
• For the dressing:.
• Combine the vinegar, sugar and water. The meaurements I included here are approximate. You are welcome to make this to taste.
• Pour it over your salad and mix it well.
• Chill it overnight or at least several hours so the vinegar & onion flavors will combine. Stir it a couple of times to make sure the flavors are well incorporated.
• Crumble your feta over the salad before serving or combine it at the beginning to let it's flavors combine as well. The feta I used was what I had on hand so you're welcome to use any you wish.
• I've thought of adding some almonds or walnuts for an extra crunch.

Steps:

• Using a meat mallet or rolling pin, smash the cucumbers, then slice into bite-size pieces and transfer to a large bowl.
• Add the red onion, salt, and sugar, and toss to combine.
• In a small bowl, combine the soy sauce, rice vinegar, and sesame oil.
• Drizzle the dressing over the cucumbers, then toss to coat.
• Garnish with toasted sesame seeds and red pepper flakes.
• Enjoy!