If smashed cucumber salad was all the rage when my grandmother was alive, she never would have chopped another cucumber in her life. She already had a great dressing. This would have saved her precious time.
A cool, crisp cucumber salad with red onion and a creamy dressing made with mayonnaise, yogurt, lemon, dill and thyme. Nothing complicated. Very little effort. Just the kind of salad that disappears from the table because it’s cold, crunchy, creamy and incredibly refreshing.
And then there is the smashing. That’s for your mental health.
Why Smash Cucumbers?
There’s actually a good reason this technique has become so popular.
When you smash a cucumber, you create lots of uneven surfaces and tiny breaks in the flesh. That gives the dressing somewhere to cling instead of simply sliding off the smooth cut surface of a traditional cucumber slice.
And because the pieces remain relatively large, they retain their crisp texture.
So yes, we’re smashing cucumbers because it looks good. But we’re also doing it because it eats better.
The Cucumber Salad My Grandmother Would Have Loved
This is a great refrigerator salad. The cucumbers stay crisp longer than finely chopped cucumber, and the flavours actually improve after the salad has had a little time to mingle. For the best texture, make it a few hours ahead and keep it chilled until serving.
Give it a gentle toss before bringing it to the table.
What to Serve With Smashed Cucumber Salad
This is one of those side dishes that works with almost everything. Serve it alongside grilled chicken, burgers, steak, salmon or simple roasted vegetables. It’s particularly good with anything hot off the grill because the cold, creamy cucumber salad brings a fresh contrast to smoky, charred flavours.
And because it’s quick, inexpensive and easy to make ahead it’s exactly what I want in the fridge when things get busy!
Why I Love It
The texture. That’s the whole reason to smash the cucumbers instead of simply chopping them.
Smashed cucumbers have irregular edges and little cracks that grab onto the dressing, while the cucumber itself stays wonderfully crisp. They also hold that crunch longer than finely chopped cucumber, making this a particularly good make-ahead salad.
It’s a little technique that makes a surprisingly big difference.
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Cool Smashed Cucumber Salad
- Total Time: 20 minutes
- Yield: serves 4 to 6 1x
- Diet: Gluten-Free, Vegetarian
Description
Cool Smashed Cucumber Salad with red onion and a creamy lemon, dill and thyme dressing. Crisp, refreshing and easy to make ahead.
Ingredients
- 2 large English cucumbers
- 1/2 small red onion, thinly sliced
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 lemon, zested and juiced
- 3 tablespoon fresh dill, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt, plus more for the cucumbers
- 1/2 teaspoon freshly ground black pepper
Instructions
Prep Your Salad
- Smash the Cucumbers
- Wash and dry the cucumbers.
- Place them on a cutting board and use the flat side of a chef’s knife, a rolling pin, or the bottom of a small saucepan to gently smash them.
- You want the cucumbers cracked and flattened in places, not pulverized.
- Lightly salt them and let them sit for 10–15 minutes.
- Drain away any excess liquid.
Make the Creamy Herb Dressing
- In a bowl, whisk together mayonnaise, Greek yogurt, lemon zest and lemon juice.
- Add dill, thyme, parsley, salt and black pepper.
- Taste and adjust the lemon, salt and pepper as needed.
Toss the Salad
- Add the smashed cucumber and sliced red onion to a large bowl.
- Pour over the dressing and toss gently until everything is coated.
- Let the salad sit for 10–15 minutes before serving so the flavours can settle.
- Prep Time: 20 minutes
- Category: Dinner
- Method: Chopping
- Cuisine: North American
