Smashed Cucumber Salad with Fried Lemon and Feta

Name: Smashed Cucumber Salad with Fried Lemon and Feta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5 serving
Ingredients: 2 lemons; extra virgin olive oil; kosher salt; 1 large english cucumber; 2 small shallots; 1/2 cup chopped fresh parsley; 1/2 cup crumbled feta; 1 teaspoon Urfa Biber; black pepper

User Reviews

3.8

15 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
5
Calories
706 kcal
Course
Salad
Cuisine
Mediterranean

Smashed Cucumber Salad with Fried Lemon and Feta

Frida Fisher

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Smashing cucumbers draws out their juices and preps them for big Mediterranean flavor. This easy recipe takes full advantage, adding creamy feta cheese, fresh parsley, and crispy fried lemons. The Urfa biber adds a subtle heat and slight smoky flavor that's worth seeking out, but feel free to substitute Aleppo pepper or standard chili flakes if you don't have any on hand.

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Ingredients

Servings

2 lemons, thoroughly washed, dried, trimmed and sliced into thin rounds
extra virgin olive oil
kosher salt
1 large english cucumber
2 small shallots, finely chopped
1/2 cup chopped fresh parsley
1/2 cup crumbled feta, plus more to your liking
1 teaspoon Urfa Biber
black pepper

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Instructions

Fry the lemons. To a medium skillet, add enough olive oil to coat with about 1/2-inch of oil (about 1/4 cup). Heat over medium until the oil starts to shimmer (but before it smokes). Carefully slide the lemon slices into the oil (if you have a splatter guard, this would be a good time to use it). Cook, tossing occasionally, until the lemon peels crisp and turn golden, 3 to 5 minutes.
Cool the oil and lemons: Remove the skillet from the heat. Use a slotted spoon or tongs to transfer the lemons to a paper towel-lined plate, reserving the oil for the dressing. Set aside to allow both the lemon and oil to cool (you can speed this up by pouring the oil into a bowl and putting it in your fridge).
Smash the cucumber. Cut the cucumber into large (about 2-inch) pieces. Set on a sturdy cutting board with the skin side facing you. Use a kitchen mallet (or rolling pin or the side of your knife) to lightly pound until the pieces are smashed and softened but still relatively intact.
Mix. When the oil and fried lemon rings have cooled to room temperature, chop the lemon into small pieces. Add to a large mixing bowl along with the smashed cucumber, shallot, parsley, feta, Urfa biber, and a pinch of salt and pepper.
Dress and serve. Add the reserved lemon olive oil to taste and toss to combine. Taste and adjust the seasoning to your liking, then serve immediately.

Nutrition Information

Show Details

Calories 70.6kcal (4%) Carbohydrates 8.8g (3%) Protein 3.4g (7%) Fat 3.5g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.7g Cholesterol 13.3mg (4%) Sodium 177.6mg (7%) Potassium 223.8mg (6%) Fiber 2g (8%) Sugar 2.9g (6%) Vitamin A 641.6IU (13%) Vitamin C 33.4mg (37%) Calcium 106.8mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 706 kcal

% Daily Value*

Calories	70.6kcal	4%
Carbohydrates	8.8g	3%
Protein	3.4g	7%
Fat	3.5g	5%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	0.7g	4%
Cholesterol	13.3mg	4%
Sodium	177.6mg	7%
Potassium	223.8mg	5%
Fiber	2g	8%
Sugar	2.9g	6%
Vitamin A	641.6IU	13%
Vitamin C	33.4mg	37%
Calcium	106.8mg	11%
Iron	1mg	6%