Ingredients
Scale
- 2 large English cucumbers (hothouse cucumbers)
- 1/2 teaspoon kosher salt
- 1/2 cup crumbled feta cheese
- 12 pre-baked mini phyllo shells (or endive leaves for a low-carb option)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 clove garlic, minced
- 1 teaspoon honey or agave nectar
- 1 teaspoon chili oil or red pepper flakes (optional)
- Fresh dill or mint for garnish
- Black sesame seeds for topping
Instructions
- Step 1: Smash the Cucumbers – Place the cucumbers on a sturdy cutting board. Use the flat side of a heavy chef’s knife or a rolling pin to firmly press down on the cucumbers until they split and crack open. This creates more surface area for the dressing to cling to.
- Step 2: Chop and Salt – Once smashed, slice the cucumbers into bite-sized pieces, about half an inch thick. Place them in a colander over a bowl and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture. Pat them dry with a paper towel afterward.
- Step 3: Prepare the Dressing – In a medium mixing bowl, whisk together the rice vinegar, toasted sesame oil, minced garlic, honey, and chili oil if you prefer a bit of heat. Ensure the honey is fully dissolved into the vinegar.
- Step 4: Combine the Salad – Add the dried cucumber pieces to the bowl with the dressing. Toss gently to coat every piece. Gently fold in half of the crumbled feta cheese and the chopped fresh herbs, being careful not to over-mix so the feta stays in distinct chunks.
- Step 5: Assemble the Cups – If using phyllo shells, you may want to toast them in the oven for 5 minutes at 350°F (175°C) for extra crunch. Spoon the cucumber mixture into each shell. Top with the remaining feta cheese, a sprinkle of black sesame seeds, and a small sprig of fresh herbs.
- Cook Time: 25 minutes
- Diet: Vegetarian, Low-Carb, Keto-Friendly