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Smacked cucumber salad with sumac onions and radishes

Crisp cucumbers crackle with tangy sumac onions and radish bite.
Bright lemon, mint, and garlic cling to everything in a cool, zingy finish.
A creamy yogurt base makes it feel fresh, satisfying, and instantly addictive.

side dish ⏱ 70 min 280 kcal / portion 18.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Smacked cucumber salad with sumac onions and radishes
v3 · rb0e705f985 20260727Z1751 Smacked Cucumber Salad 🥗 1 piece red onion 2 tbsp olive oil 1 tsp dried mint 1 tbsp coriander seed 100 g red radish 100 g thick yoghurt salt to taste 🔪 thinly slice the red onion ⏱ 30 min make the sumac onion dressing and leave to sit 🍳 heat the olive oil until almost smoking ⏳ sizzle the dried mint in hot oil and cool completely bash the cucumbers into bite-sized chunks ⏳ ⏱ 20 min salt the cucumbers to draw out moisture and rest 🔪 mix the lemon zest and juice, coriander, garlic, radishes, herbs, sumac onions, oil, salt, and pepper 🍽 spread the yoghurt in a thin layer on a serving platter 🍽 assemble the salad on the yoghurt and sprinkle with remaining coriander seeds and drizzle mint oil 1¼ tsp sumac 1½ tbsp cider vinegar 5 pieces lebanese cucumber 2 pieces regular cucumber 1 piece lemon 1 piece garlic clove 2 tbsp mint leaf 2 tbsp dill leaf 2 tbsp parsley leaf black pepper to taste sumac, cider vinegar lebanese cucumber, regular cucumber 50 g red radish 50 g red radish thick yoghurt olive oil ½ tbsp coriander seed ½ tbsp coriander seed
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Preparation steps

  1. thinly slice the red onion
  2. make the sumac onion dressing and leave to sit 30 minutes
  3. heat the olive oil until almost smoking
  4. sizzle the dried mint in hot oil and cool completely
  5. bash the cucumbers into bite-sized chunks
  6. salt the cucumbers to draw out moisture and rest 20 minutes
  7. mix the lemon zest and juice, coriander, garlic, radishes, herbs, sumac onions, oil, salt, and pepper
  8. spread the yoghurt in a thin layer on a serving platter
  9. assemble the salad on the yoghurt and sprinkle with remaining coriander seeds and drizzle mint oil

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