Recipe: Smashed Cucumber Salad

Refreshingly crisp with a satisfying spicy-tangy kick, this Smashed Cucumber Salad is the ultimate light side dish. By "smashing" the cucumbers, you create textured, uneven edges that perfectly soak up the garlic and sesame dressing for a burst of flavour in every bite.

We used Telegraph Improved and Emilie F1 cucumbers from the DT Brown range for this recipe. Telegraph Improved is a classic heirloom variety loved for its long, smooth fruits, while Emilie F1 is a fantastic, modern all-rounder that produces heavy crops of crisp, bitter-free cucumbers.

Both are best sown from March to May and provide that essential crunch, though any fresh garden variety will work beautifully.

Check out our cucumber seeds here.

Ingredients:

1 whole English cucumber (washed; peel only if the skin is exceptionally thick)

Kosher salt (for drawing out moisture)

2 medium garlic cloves, minced

1tsp Chinkiang black vinegar (or rice vinegar)

1/2 tsp toasted sesame oil (optional)

Fresh red chili, thinly sliced (for garnish)

Fresh parsley, roughly chopped (for garnish)

Method

Smash the Cucumber: Place the cucumber on a flat, sturdy cutting board. Using the flat side of a heavy cleaver, a meat pounder, or the bottom of a heavy skillet, whack the cucumber firmly but gently along its entire length until it splits open and flattens.

Salt and Drain: Cut the smashed cucumber crosswise into 1-inch bite-sized pieces. Place them in a colander set over a bowl. Toss generously with kosher salt and let sit in the refrigerator for 10 minutes. This draws out excess water and concentrates the flavor.

Combine: Discard the liquid collected in the bowl. Transfer the drained cucumbers into the bowl and add the minced garlic, vinegar, and sesame oil. Toss thoroughly to coat.

Garnish and Serve: Top the salad with the sliced fresh chili and a generous handful of chopped parsley. Serve immediately, as the salad will lose its crunch if left to sit for too long.