Smashed Cucumber Salad with Feta Dill Dressing & Pistachios

Ingredients Checklist (Tap as You Prep)

• 6 crisp Persian cucumbers (or 2 English hothouse cucumbers), washed and trimmed
• ¾ teaspoon kosher salt (for the 8-minute osmotic crunch draw)
• ⅔ cup Greek sheep's milk feta cheese, crumbled into chunky shards
• ⅓ cup full-fat strained Greek yogurt + 2 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice + 1 teaspoon finely grated lemon zest
• 1 small garlic clove, finely grated on a Microplane
• ½ cup finely chopped fresh dill and fresh mint leaves
• ⅓ cup roasted salted shelled pistachios, roughly chopped
• ½ teaspoon freshly cracked black pepper + ¼ teaspoon Aleppo chili flakes

Step-by-Step Cooking Instructions

1. Smash for Jagged Ridges: Place the whole cucumbers on a sturdy cutting board, lay the flat side of a chef's knife on top, and smack firmly with the heel of your hand until the skin splits and the interior fractures into craggy ridges that trap dressing.
2. Salt & Drain for Maximum Crunch: Slice on a 45-degree bias into bite-sized pieces, toss in a colander with ¾ teaspoon kosher salt, and let drain for 8 minutes before patting dry.
3. Whisk the Creamy Feta-Dill Emulsion: In a wide bowl, whisk together the Greek yogurt, extra-virgin olive oil, lemon juice, lemon zest, grated garlic, cracked black pepper, and half of the crumbled feta until creamy.
4. Fold in Cucumbers & Fresh Herbs: Add the patted-dry smashed cucumbers, fresh dill, and mint, tossing gently to coat every craggy edge.
5. Crown with Pistachios & Feta: Transfer to a chilled platter and scatter the remaining feta shards, toasted pistachios, and Aleppo chili flakes right before serving.