Smashed Cucumber Salad with Chili Olive Oil
Crunchy, flavorful, and done in minutes — the perfect summer side.
Ingredients (Serves 2–3):
2–3 Persian cucumbers (or 1 large English cucumber)
1 garlic clove, minced or grated
1½ tbsp olive oil
½ tsp red chili flakes (adjust to taste)
1 tsp rice vinegar or apple cider vinegar
Salt to taste
Optional toppings: sesame seeds, crushed peanuts, chopped scallions, cilantro
Directions:
1) Smash the cucumbers: Place cucumbers on a cutting board. Use the flat side of a large knife or a rolling pin to gently smash them until they crack and split. Slice into bite-sized pieces.
2) Salt and rest: Toss smashed cucumbers in a bowl with a pinch of salt and let them sit for 5–10 minutes. This draws out water and boosts crunch.
3) Make the chili oil: In a small pan, heat olive oil over medium-low. Add garlic and chili flakes, and cook for 30–60 seconds until fragrant (don’t let the garlic burn). Remove from heat.
4) Assemble the salad: Drain any excess liquid from the cucumbers. Add vinegar and toss. Pour the warm chili garlic oil over the cucumbers and mix well.
5) Finish & serve: Top with sesame seeds, peanuts, or herbs if using. Serve immediately or chill for later.
