5medium-sized cucumbers or 1-2 English hothouse cucumberssemi-peeled and ends cut off
kosher salt
2garlic cloveslightly smashed
4tablespoonsextra-virgin olive oil
2tablespoonsza’atar if you can't find za'atar in your local market, see NOTES section below for a za'atar substitute
½teaspooncrushed red pepper flakes
2tablespoonsfresh lime juiceapprox. 1 juicy lime
1/3cupfetamy preference is french or israeli feta, use more or less feta to taste
lemon or lime zest as garnish
Instructions
Smash cucumbers with a rolling pin, mallet, or the back of a heavy knife to break open cucumbers. Tear (or cut) into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 10 minutes and up to 1 hour and then drain any excess liquid from the cucumbers.
Meanwhile, cook garlic and oil in a small saucepan over medium-low heat, turning garlic once, until golden brown and very fragrant, 2 1/2-5 minutes. Add za’atar and red pepper flakes and remove from heat. Let cool until just warm and stir in lime juice; season dressing with salt. Transfer to a medium bowl.
Combine smashed cucumbers with the za'atar dressing. Then crumble feta onto cucumber salad.
Transfer to a serving platter or bowl. Season with more salt if necessary. Garnish with lemon or lime zest, optional.
Notes
Substitute sliced shallots for the garlic as an alternative.Add other veggies to the salad...peppers, tomatoes, edamame, etcIf your market doesn't sell za'atar, you can make a version of it at home by combining 1 tablespoon dried thyme with 1/2 tablespoon toasted sesame seeds1/2 teaspoon kosher salt and 1 tablespoon sumac.(If you don’t have sumac use 1 tablespoon lemon zest instead).If you happen to have dried mint, add 1/2 teaspoon into the mixture. The above measurements are an approximation.