Smashed Cucumber Salad

Name: Smashed Cucumber Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 5 Persian Cucumbers (cut into 1 inch coins⁣); 1 Avocado (diced⁣); ½ Cup Green Onions (finely sliced⁣); ¾ Cup Feta Cheese (crumbled ⁣); ⅓ Cup Fresh Dill (finely chopped⁣); ⅓ Cup Fresh Chives (finely chopped ⁣); ¼ Cup Extra Virgin Olive Oil; 2 Tablespoons Honey; 2 Tablespoons Rice Vinegar; 1 Lemon (juiced⁣); 2 Teaspoons Dijon Mustard; 3 Cloves Garlic; 1 Teaspoon Kosher Salt; ½ Teaspoon Ground Black Pepper

If you’re looking for a salad that’s crunchy, creamy, and packed with fresh herbs, this Smashed Cucumber Salad is about to become your new go-to. Persian cucumbers get smashed (yes, literally) so they soak up every drop of a tangy honey-dijon dressing, then get tossed with creamy avocado, salty feta, and a big handful of fresh dill and chives. It comes together in about 15 minutes with zero cooking required, which makes it the easiest thing you can bring to a summer gathering.

A bowl of cucumber salad with crumbled feta cheese and fresh herbs, served with a spoon. A jar of creamy dressing, utensils, and small dishes with herbs are nearby on a light-colored surface.

Friends, I get asked all the time for recipes that don’t require me to hover over the stove while guests are standing in my kitchen, and this one is exactly that. Smashing the cucumbers instead of slicing them does two things: it gives you more surface area to soak up the dressing, and it creates these little edges that hold onto every bit of feta and herbs. You’ll want to press out the extra moisture with a paper towel after smashing — that’s the step that keeps this salad from turning watery, especially if you’re making it a few hours ahead.

The dressing is where this one really comes together. It’s got olive oil, honey, rice vinegar, fresh lemon juice, dijon, and garlic, all blended until smooth, and it’s got the same kind of tangy-sweet balance I use in a lot of my favorite dressings. Feta and dill together always feel a little bit like the Mediterranean and Middle Eastern flavors I grew up on, so this one has a special place in my rotation. It’s a salad that works just as well as a side dish at a barbecue as it does eaten straight out of the bowl with a fork.

An overhead view of ingredients in bowls and on a plate, including cucumbers, chopped green onions, chives, feta cheese, garlic, lemon halves, avocado, dill, olive oil, vinegar, mustard, salt, and pepper. — To make this salad, you’ll need Persian cucumbers, avocado, green onions, feta cheese, fresh dill, fresh chives, extra virgin olive oil, honey, rice vinegar, lemon, dijon mustard, garlic, kosher salt, and black pepper.

A jar of creamy dressing with a spoon sits on a counter surrounded by ingredients: mustard, olive oil, chives, ground pepper, sea salt, honey, cucumber slices, and halved lemons. — To make this salad, you’ll need Persian cucumbers, avocado, green onions, feta cheese, fresh dill, fresh chives, extra virgin olive oil, honey, rice vinegar, lemon, dijon mustard, garlic, kosher salt, and black pepper.

What You Need to Make This Smashed Cucumber Salad

Persian Cucumbers: They’re smaller and less watery than English cucumbers, which makes them perfect for this recipe.
Avocado: Avocado adds a creamy element that balances out the crunch from the cucumbers.
Green Onions: Add a mild onion flavor without overpowering the rest of the salad.
Feta Cheese: Crumbled feta brings the salty, tangy bite that ties the whole salad together.
Fresh Dill: Finely chopped fresh dill is essential here.
Fresh Chives: Fresh chives add a subtle onion flavor and a pop of color throughout the salad.
Extra Virgin Olive Oil: This is the base of the dressing and adds a rich, smooth texture.
Honey: A touch of honey balances out the tang from the vinegar and lemon juice.
Rice Vinegar: Rice vinegar adds acidity and helps thin out the dressing to the perfect consistency.
Lemon: Freshly squeezed lemon juice brightens up the whole dressing.
Dijon Mustard: Dijon adds a little sharpness and helps emulsify the dressing so it stays smooth.
Garlic: Fresh garlic cloves add depth of flavor to the dressing.
Kosher Salt: Salt brings out all of the other flavors in the dressing.
Black Pepper: A touch of black pepper adds a subtle kick.

Smashed pieces of cucumber scattered across a wooden cutting board, with a glass tumbler lying on its side, suggesting it was used to smash the cucumbers. — *Next, cut the Persian cucumbers into 1-inch coins. Using the palm of your hand or the bottom of a cup, smash each coin until it cracks and flattens slightly.*

How to Make This Smashed Cucumber Salad

To make this smashed cucumber salad, start by making the dressing. Add the olive oil, honey, rice vinegar, lemon juice, dijon mustard, garlic, salt, and pepper to a small blender. Blend until smooth, then taste and adjust the seasoning as needed. Set the dressing aside.

Next, cut the Persian cucumbers into 1-inch coins. Using the palm of your hand or the bottom of a cup, smash each coin until it cracks and flattens slightly. Once all the cucumbers are smashed, use a paper towel to press out as much excess moisture as you can — this step keeps your salad from getting watery, especially if you’re not serving it right away.

A large bowl filled with chopped cucumber, avocado, scallions, crumbled feta cheese, fresh dill, and chives, surrounded by small bowls of salt, feta, herbs, and a jar of salad dressing. — *Transfer the smashed cucumbers to a large bowl, then add the diced avocado, green onions, feta, dill, and chives.*

A hand pours creamy dressing onto a salad with sliced cucumbers, crumbled feta, fresh dill, chopped chives, and green onions in a large bowl. Small bowls of feta, dill, and salt surround the salad. — *Transfer the smashed cucumbers to a large bowl, then add the diced avocado, green onions, feta, dill, and chives.*

Transfer the smashed cucumbers to a large bowl, then add the diced avocado, green onions, feta, dill, and chives. Pour the dressing over everything and toss gently to combine. Serve right away for the best texture and crunch.

Frequently Asked Questions

Can I make this ahead of time?

Yes — this is one of the easier salads to prep in advance. You can smash and drain the cucumbers, chop the herbs, and make the dressing up to a day ahead, storing everything separately in the fridge. Toss it all together right before serving so the cucumbers stay crunchy instead of softening in the dressing.

Will this salad hold up if I need to bring it to a party?

It travels well if you keep the dressing separate until you arrive, then toss right before serving. If you do dress it ahead of time, it’s still good for a few hours in the fridge — just know the cucumbers will soften slightly the longer they sit.

Is this recipe gluten-free?

Yes, this salad is naturally gluten-free. Just double check your dijon mustard label, since some brands process theirs with gluten-containing ingredients.

Can I make this dairy-free?

Simply leave out the feta, or swap in a dairy-free feta alternative if you want to keep that salty bite.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!