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Meditteranean, Salads | |
| 6 Persian cucumbers Kosher salt 1 tablespoon lemon juice 1/2 small red onion, thinly sliced 1/4 cup fresh mint leaves, finely chopped 1 tablespoon olive oil 2 teaspoons za'atar 2 radishes, thinly sliced Freshly ground black pepper | |
| Place the cucumbers in a large ziptop bag and smash them with a heavy skillet. Chop into 3/4-inch pieces, place in a colander with a pinch of salt and let sit for 30 minutes. Meanwhile, in a large bowl, combine the lemon juice and onion and let sit until the cucumbers are ready. Add the cucumbers to the bowl with the onion. Toss with the mint, olive oil, za'atar, radishes and a few turns of pepper. Refrigerate for at least 30 minutes before serving. | |
Unrated | |
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