Tomato and Smashed Cucumber Salad

Tomato and Smashed Cucumber Salad

Fresh, crunchy, tangy, and a little bit sweet, this Tomato and Smashed Cucumber Salad is sure to please.

Tomato and Smashed Cucumber Salad
Makes 4 to 6 servings
  • 1 pound Persian cucumbers
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 2 pounds heirloom tomatoes
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon ground black pepper
  • ⅓ cup extra-virgin olive oil
  • 1 small red onion, thinly sliced (about 1 cup)
  • ½ cup torn fresh parsley leaves
  • ½ cup torn fresh basil leaves
  • ¾ cup ½-inch cubed feta
  • 6 cups Dill and Green Onion Cornbread Croutons (recipe follows)
  1. Place cucumbers on a cutting board. Using flat end of a chef’s knife, gently crush cucumbers until they begin to fall apart. Cut in half lengthwise and then into diagonal 2-inch pieces. Place in a colander set in a large bowl and sprinkle with 1 teaspoon salt, tossing to coat. Cover and refrigerate for 1 hour; drain cucumbers.
  2. Set a colander over a large bowl. Core and slice tomatoes into 1-inch wedges, and place in colander. Sprinkle with 2 teaspoons salt, tossing to coat. Allow to sit until tomatoes release their juices, about 15 minutes.
  3. Reserve ¼ cup of tomato juices in a large measuring cup, discarding remaining juice. Whisk in rice vinegar, honey, soy sauce, Dijon mustard, garlic, sesame oil, black pepper, and remaining 1 teaspoon salt. Add olive oil in a slow, steady stream, whisking constantly.
  4. In a large bowl, fold together cucumbers, drained tomatoes, sliced red onion, parsley, basil, feta, and Dill and Green Onion Cornbread Croutons. Drizzle with half the vinaigrette. Let sit for 10 minutes, folding occasionally. Serve with remaining vinaigrette.

Dill and Green Onion Cornbread Croutons
Makes about 8 cups
  • 2 tablespoons canola oil
  • 2 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2½ teaspoons kosher salt, divided
  • ½ teaspoon garlic powder
  • 2½ cups whole buttermilk
  • 8 tablespoons unsalted butter, melted and divided
  • 2 large eggs
  • ¼ cup chopped green onion
  • 2 tablespoons chopped fresh dill
  • ¼ teaspoon ground black pepper
  1. Preheat oven to 425°. Brush a 17½x12½-inch rimmed baking sheet with oil. Place in oven until oil is very hot, about 8 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, 2 teaspoons salt, and garlic powder.
  3. In a medium bowl, whisk together buttermilk, 6 tablespoons melted butter, eggs, green onion, and dill. Make a well in center of dry ingredients; add buttermilk mixture, stirring just until combined. Carefully spoon batter into hot baking sheet.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, about 15 minutes. Let cool for 10 minutes. Remove from pan and cut into ½-inch cubes. Reserve 6 cups cornbread cubes. Save remaining cornbread cubes for another use. Place cubes on a parchment-lined baking sheet. Allow to sit, uncovered, until dry to the touch, about 2 hours or overnight.
  5. Preheat oven to 375°.
  6. Brush reserved 6 cups cornbread cubes with remaining 2 tablespoons butter and sprinkle with pepper and remaining ½ teaspoon salt. Bake until cornbread croutons are crisp and brown, about 15 minutes, stirring halfway through. Let cool completely.




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