Smashed Cucumber Salad With Spicy Feta and Olives

This simple cucumber salad relies on a number of smart techniques to make each one of its ingredients shine.

Ingredients

• 1 ½ pound Persian cucumbers, halved lengthwise (about 10 Persian cucumbers)

• 1 ¼ teaspoon kosher salt, divided

• 6 ounces feta cheese, crumbled (about 1⅓ cups)

• ½ teaspoon crushed red pepper

• ¼ teaspoon freshly ground black pepper, plus more to taste

• ¾ cup olive oil

• 2 tablespoons white wine vinegar

• ½ cup mixed olives, pitted and coarsely chopped

Directions

1. Place cucumbers, cut side down, on a cutting board. Smash cucumbers with a rolling pin or heavy skillet until slightly flattened and beginning to split. Using your hands, tear cucumbers into bite-size pieces. Transfer to a colander set over a bowl, and toss with 1 teaspoon of the salt. Let stand 10 minutes.

2. Toss together feta, crushed red pepper, and black pepper in a medium bowl. Add oil, making sure that feta is submerged. Let stand 10 minutes. Drain feta, reserving oil. Set feta aside.

3. Transfer cucumbers to a large bowl; toss with vinegar and 2 tablespoons of the reserved oil. Arrange cucumber mixture on a platter; top with feta and olives. Season with several grinds black pepper to taste, and drizzle with desired amount of reserved oil. (Use any remaining oil for salad dressings or for drizzling over fish or veggies.)