Smashed Cucumber Salad with Sumac and Mint (Lebanese-Style)

Name: Smashed Cucumber Salad with Sumac and Mint (Lebanese-Style)
Prep time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 Persian cucumbers (or 1 large English cucumber, smashed); 1 teaspoon kosher salt (for drawing out water); 1/4 cup fresh mint leaves (roughly torn); 1/4 cup Italian parsley (roughly torn (or you can use curly parsley); 2 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon sumac (plus more for garnish); 2 small garlic cloves (finely grated); 1/4 teaspoon Aleppo pepper (optional, for mild heat (you also can use crushed red pepper); Flaky sea salt (to finish)

This smashed cucumber salad with sumac and mint is the Lebanese-inspired side dish that goes with everything. Crispy, tangy, and loaded with fresh mint, it comes together in 20 minutes with ingredients you likely already have in your pantry. It is the kind of salad that disappears first at the table every single time.

Prep10 min
Total20 min
Makes4 servings
Calories82

Ingredients

4 servings

6 Persian cucumbers (or 1 large English cucumber, smashed)
1 teaspoon kosher salt (for drawing out water)
1/4 cup fresh mint leaves (roughly torn)
1/4 cup Italian parsley (roughly torn (or you can use curly parsley)
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon sumac (plus more for garnish)
2 small garlic cloves (finely grated)
1/4 teaspoon Aleppo pepper (optional, for mild heat (you also can use crushed red pepper)
Flaky sea salt (to finish)

Method

1
Trim the ends off your Persian cucumbers and cut each one into thirds. Place them in a zip-top bag and hit each piece firmly 3 to 4 times with a rolling pin or the flat side of a heavy knife, until the skin cracks and the cucumber splits into jagged chunks. Don't over-smash or they'll turn mushy. Transfer to a cutting board and tear or chop into rough 1 to 2-inch pieces.
2
Salt the cucumbers in a large bowl and rest 10 minutes, then drain and pat dry.
3
In the large mixing bowl combine the smashed cucumbers, mint, parsley and toss gently.
4
In a mason jar or salad dressing container whisk together the olive oil, lemon juice, sumac, garlic, Aleppo pepper
5
Toss the salad with the dressing and mix well. Top with extra sumac, and flaky salt.

Notes

Cucumber choice: Persian cucumbers are the best option here. English cucumber works too, halve it lengthwise, scoop out the seedy center, then smash and chop. Avoid regular garden cucumbers, the skin is too thick and bitter. Don't skip the salting step: It draws out the excess water so your dressing doesn't dilute within minutes of serving. Ten minutes minimum, thirty if you have time. Pat them dry: After the salting rest, give the cucumbers a quick pat with a paper towel before dressing. It makes a real difference in how well the dressing clings. Dress right before serving: Once dressed the salad is best within 30 minutes. Prep the cucumbers and dressing separately ahead of time and combine at the table. Mint: Tear it, don't chop it. Torn mint stays bright green and holds its freshness longer. Sumac: Brands vary in potency. Taste the dressing before it goes on and adjust lemon and sumac to your liking. Storage: Once dressed this salad does not store well. Keep components separate if making ahead and combine just before eating.