Smashed Cucumber Salad

This vibrant Mediterranean cucumber salad blends the coolness of smashed cucumbers with the bold flavors of harissa, preserved lemons, and a crunchy bulgur topping. It's a perfect light lunch or impressive side dish that delivers layers of texture and flavor in every bite.

I first created this salad during a scorching summer when turning on the stove seemed unbearable. The cool cucumbers paired with warming spices became an instant family favorite that we now serve at nearly every summer gathering.

Ingredients

• Snack cucumbers: Chosen for their crisp texture and sweet flavor. Their smaller size means less seeds and more crunch
• Preserved lemons: Adding intense citrus notes without acidity. Look for quality brands in olive oil for the best flavor
• Fresh mint leaves: Bringing cooling freshness. Pick bright green leaves without any wilting
• Harissa paste: Providing gentle heat and complexity. North African varieties tend to have the most authentic flavor
• Ground coriander seeds: Offering citrusy, floral notes that complement the cucumbers perfectly
• Kalamata olives: Contributing briny richness. Select unpitted for better flavor retention
• Pistachio dukkah: Adding nutty crunch and aromatic spice. The homemade version is worth the extra effort
• Bulgur wheat: Creating a toasty, nutty topping. Choose medium grind for the best crispy texture

Step-by-Step Instructions

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Prepare the Cucumbers:

Smash cucumbers with a pestle or heavy flat object until they crack but don't completely break apart. This creates crevices for the dressing to penetrate. Roughly chop into bite-sized pieces, then salt in a colander for 15-20 minutes to draw out excess moisture. Rinse thoroughly and drain completely to ensure your salad isn't watery.

Crisp the Bulgur:

Spread pre-cooked bulgur on a baking sheet with olive oil, salt and pepper. Ensure it's in a thin, even layer to maximize crispiness. Bake at 200°C/400°F for exactly 10 minutes, stirring halfway through. Watch carefully in the final minutes as it can quickly go from golden to burnt.

Make the Dressing:

Combine finely chopped preserved lemon, minced mint leaves, harissa paste, ground coriander, olive oil and fresh lemon juice in a bowl. Whisk thoroughly until emulsified. The dressing should be bright orange-red with visible herbs throughout.

Assemble the Salad:

Gently toss drained cucumbers and olives with the harissa dressing, ensuring each piece is coated. Fold in the dukkah spice mix, reserving some for garnish. The salad should be vibrant with multiple textures visible.

Finish and Serve:

Top with the crispy bulgur just before serving to maintain maximum crunch. The contrast between the cool, dressed cucumbers and warm, crispy bulgur creates a delightful temperature contrast.

The preserved lemons are truly the secret star of this recipe. I discovered their transformative power during a cooking class in Morocco, where our instructor insisted that no Mediterranean salad is complete without their complex fermented flavor. Now I keep a jar in my refrigerator year-round for this very dish.

Make-Ahead Tips

This salad actually improves with a bit of resting time as the flavors meld together. You can prepare all components up to 24 hours ahead and store separately in the refrigerator. The cucumbers and dressing can be combined up to 4 hours before serving, but always add the crispy bulgur right before serving to maintain its delightful crunch.

Dukkah Variations

Dukkah is incredibly versatile and can be customized to your taste preferences. For a more Egyptian style, increase the hazelnuts and sesame seeds while reducing pistachios. If you prefer less heat, omit the red pepper flakes entirely. The spice blend keeps beautifully in an airtight container for up to a month and makes an excellent topping for hummus, roasted vegetables, or even scrambled eggs.

Serving Suggestions

This salad shines as part of a mezze spread alongside hummus, baba ganoush, and warm pita bread. For a complete meal, serve with grilled halloumi cheese or lemon herb chicken. The bright flavors also complement rich dishes like lamb tagine or roasted eggplant. For a beautiful presentation, serve in a shallow bowl with extra mint leaves and a drizzle of quality olive oil on top.

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Enjoy this refreshing and flavor-packed Mediterranean recipe at your next gathering!

Frequently Asked Questions

→ How do you smash cucumbers for the salad?

To smash cucumbers, place them on a cutting board and lightly press down with a rolling pin or pestle until they split. Chop them into bite-sized pieces after smashing for easier mixing.

→ What is dukkah and how is it made?

Dukkah is an Egyptian spice and nut blend. Toast pistachios, almonds, sesame seeds, nigella seeds, cumin, and fennel. Pulse in a food processor with spices until coarsely ground.

→ Can I make the crispy bulgur ahead of time?

Yes, you can bake the bulgur in advance and store it in an airtight container. Reheat briefly in a dry pan or oven to regain its crispiness if needed.

→ What can I use as a substitute for preserved lemons?

If preserved lemons are unavailable, use lemon zest mixed with a small amount of salt for a similar tangy, salty flavor.

→ Is Harissa necessary for the dish?

Harissa provides a spicy, smoky depth to the salad, but it can be omitted or substituted with a mild chili paste or Aleppo pepper for a less spicy alternative.

→ Can this dish be served as a main course?

Yes, you can serve it as a main course by adding protein, such as grilled chicken, chickpeas, or feta cheese, to make it more filling.