SALADS

Smashed Cucumber and Tomato Salad with Hummus Dressing

Smashed Cucumber and Tomato Salad with Hummus Dressing
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Smashed Cucumber and Tomato Salad with Hummus Dressing

Course: SALADSDifficulty: Easy
Servings

4

servings


Smashed Cucumber and Tomato Salad with Hummus Dressing

Have you ever been to a BBQ where the cucumbers are sweating in a bowl and you try to scoop hummus with one, only for it to slip off like a wet bar of soap? That exact experience is what prompted me to develop this recipe. Smashing the cucumbers creates craggy edges which collect and carry the hummus dressing straight into your mouth, without dripping into your lap and ruining your sundress.

This Smashed Cucumber and Tomato Salad with Hummus Dressing is everything a summer side dish should be…refreshing, crunchy, and wildly satisfying. It stars crisp cucumbers smashed to deliver flavor, sweet cherry tomatoes, slivers of red onion, and a dusting of tangy sumac. But the real game changer is the silky hummus dressing that adds creaminess without any dairy.

Unlike your average sliced cucumber salad, smashing the cucumbers gives them a unique craggy texture which helps enrobe them in the creamy bold, lemony dressing. The sumac brings brightness, while the hummus dressing adds richness and a Middle Eastern twist that is perfect for any bowl or mezze spread. You can scoop it all up with warm pita, or enjoy it straight from the bowl. Also, it can easily be made vegan, holds up for hours, and is a great way to ensure you get invited to every cookout this summer.

Ingredients

  • 2 lbs. Persian cucumbers

  • Kosher salt

  • 1 pint cherry tomatoes, halved

  • 1/4-1/2 cup thinly sliced red onion

  • freshly cracked black pepper

  • sumac, for garnish

  • Hummus Dressing

  • 10 oz. hummus

  • 2 lemons

  • 1/2 tsp honey (use date syrup to make it vegan)

  • 2 tbsp extra virgin olive oil

  • 1/4 tsp smoked paprika

  • 1 garlic clove, grated using a microplane grater, or 1/2 tsp granulated garlic

  • Kosher salt

  • black pepper

Directions

  • Smash the cucumbers: Slice a thin sliver off the length of each cucumber so the cucumbers lay flush against the cutting board. Make 5 evenly spaced cuts through each cucumber.  Working with 2-3 cucumbers at a time, use a heavy bottomed pot to smash the cucumbers.  Place the cucumbers in a colander set into a large bowl and sprinkle with appx. 1/2 tsp of Kosher salt. Drain the cucumbers for at least 30 minutes.
  • Prepare the Hummus Dressing: Zest and juice the lemons. Whisk together the lemon juice, half of the lemon zest, hummus, olive oil, honey, garlic and smoked paprika. Add cool water, one tbsp at a time until dressing is pourable but still thick. Season to taste with Kosher salt and black pepper. Add the rest of the lemon zest if you want the dressing more lemony.
  • Using a clean dish towel, lightly dab the cucumbers to rid them of their moisture (not bone dry, but less moisture is best or you’ll have soggy salad). In a large bowl, combine the smashed cucumbers, tomatoes, red onion and your desired amount of dressing. Garnish the salad with sumac and serve immediately.

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