Four ingredients is all you really need for this one. If you’re in the mood to whip up a homemade dressing, the champagne vinaigrette recipe I posted works perfect for this! But honestly, this bottled dressing is so good. 🙌🏼
This smashed cucumber salad is quick, refreshing, and the kind of thing you’ll want on repeat all summer 😋. It’s perfect for grilling season, cookout spreads, or even meal prep! Smashing them lets in so much flavor, I’m questioning why I’ve been eating cucumbers the boring way this whole time.😂
Here’s how it comes together (make sure to read the salt note below):
- Persian cucumbers (or English cucumbers, cut into smaller pieces if necessary)
- 1 can chickpeas, drained and rinsed
- Shaved parmesan (pre shaved is totally fine, or swap in feta, also so good here)
- Girard’s Champagne vinaigrette (absolutely love this stuff!!)
- Salt and pepper
Directions
1. Wash/dry your cucumbers and cut off the ends.
2. Lay your knife flat on top of a cucumber and smash it with your palm. You can also use a meat mallet or any kitchen tool that works best for you. Also, if you prefer, roll cucumber in plastic wrap before smashing for less mess!
3. Cut the smashed cucumber into pieces using a rolling cut (cut at an angle, rotate a quarter turn, cut again).
4. Add the cucumbers to a bowl, then add the chickpeas and cheese.
5. Add a little dressing at a time. Start small, you don’t need much. The salt you add later will pull the juices out of the cucumber, and that adds even more liquid to the dressing, so it’s easy to end up with more than you want.
6. Season with salt and pepper and give it a toss.
7. Taste and adjust, adding more of anything you like. That’s it, you’re done!
Let me know if you make it!
If you're looking for a salad that's both vibrant and effortlessly delicious, smashed cucumber salad is a game changer. From personal experience, smashing the cucumbers rather than slicing them traditionally completely transforms the texture and flavor. It creates unique nooks and crannies that soak up the dressing, especially when using a flavorful option like Girard’s Champagne vinaigrette. This salad isn’t just refreshing—it’s versatile too. I love using Persian cucumbers because their small size and thin skin make smashing easy and mess-free. But English cucumbers work just as well if cut smaller beforehand. One handy tip I've found is to roll the cucumber in plastic wrap before smashing to keep your kitchen clean. The method of smashing with the flat side of a large knife or a meat mallet really releases the cucumber juices, which combine with the dressing and salt to create a flavorful base you don't get with regular slicing. Adding chickpeas gives this salad a nice protein boost and a soft, creamy texture that contrasts well with the crisp cucumber. Parmesan adds a salty, savory depth, but feta is also a fantastic alternative if you prefer a tangier bite. When seasoning, start with a little dressing and salt first, as the cucumbers will release more liquid once salted. This prevents over-dressing and keeps the salad from becoming soggy. This salad is perfect for summertime grilling parties, serving alongside other cookout favorites, or prepping ahead for a quick grab-and-go lunch. It’s light yet satisfying and easy to customize with herbs like dill or mint if you have them on hand. Trying this simple recipe made me rethink how to enjoy cucumbers all year round—it’s such an effortless way to elevate a humble vegetable into something special and crave-worthy.