Description
A vibrant and refreshing Smashed Cucumber Salad featuring crispy fried lemon slices, tangy feta cheese, and fragrant herbs, all tossed in an infused olive oil dressing. This quick, easy salad is perfect as a light appetizer or side dish with Mediterranean flair.
Ingredients
Citrus and Dressing
- 2 lemons, thoroughly washed, dried, trimmed, and sliced into thin rounds
- About 1/4 cup extra virgin olive oil (for frying and dressing)
- Kosher salt, to taste
Salad
- 1 large English cucumber
- 2 small shallots, finely chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese (plus more to your liking)
- 1 teaspoon Urfa Biber (Turkish chili pepper flakes)
- Black pepper, to taste
Instructions
- Fry the lemons: In a medium skillet, pour in enough olive oil to coat the bottom to about 1/2 inch (approximately 1/4 cup). Heat the oil over medium heat until it begins to shimmer but does not smoke. Carefully add the lemon slices to the hot oil—use a splatter guard if you have one. Fry the lemon slices for 3 to 5 minutes, tossing occasionally, until the peels are crispy and golden.
- Cool fried lemons and oil: Remove the skillet from heat. Using a slotted spoon or tongs, transfer the lemon slices to a paper towel-lined plate to drain the excess oil. Reserve the flavored oil for the salad dressing. Let both the lemon slices and infused oil cool to room temperature. To speed cooling, you can pour the oil into a bowl and refrigerate briefly.
- Smash the cucumber: Cut the cucumber into large pieces about 2 inches long. Place them on a sturdy cutting board with the skin side down. Use a kitchen mallet, rolling pin, or the side of a knife to gently pound the cucumber pieces until they are smashed and slightly softened but still mostly intact.
- Combine ingredients: Once the fried lemons and oil are cool, finely chop the lemon slices. In a large mixing bowl, combine the smashed cucumber, chopped fried lemon, finely chopped shallots, chopped parsley, crumbled feta, and 1 teaspoon Urfa Biber. Season with a pinch of kosher salt and black pepper to taste. Drizzle the reserved lemon-infused olive oil over the mixture and toss gently to combine all the flavors.
- Serve: Taste and adjust seasoning if needed, adding more salt, pepper, or feta to your preference. Serve immediately for best texture, or chill briefly to meld flavors.
Notes
- Use a splatter guard during frying to protect yourself from hot oil splashes.
- Urfa Biber adds a smoky mild heat, but you can substitute with smoked paprika or regular chili flakes if unavailable.
- Smashed cucumbers have a delightful texture, but if preferred, you may slice thinly instead.
- The fried lemon slices add a unique crunchy tang; save any leftovers in an airtight container and use as garnish.
- To make this salad gluten-free and vegetarian, ensure feta is made without animal rennet.
