Smashed Cucumber Salad

More of a technique than a recipe, smashed cucumbers are a fun alternative to a leafy salad on a hot day. Smashing the cucumbers helps to release extra water so they can soak up the dressing without getting too watery. Traditionally served as a cooling side dish in Szechuan cuisine, there's lots of room for creativity, ingredient availability and personal preference here. Garlic scapes won't be as garlicky as cloves, but add a fun texture and have a very brief season. Scallion bulbs can also be used. Traditionally, black vinegar is used in the final seasoning, and can be found at Asian grocery stores, but rice wine vinegar is acceptable, too, especially if you've got some infused with one of your favorite herbs (green shiso is very nice).

For every two people you are serving, you will need:

1. 1 pound slicing cucumbers

2. 1 large clove garlic, or 2 large garlic scapes, or 3-4 large scallions

3. Pinch of salt

4. Pinch of sugar

5. 1 tsp sesame oil

6. 1 tsp soy sauce (or more to taste)

7. ½ tsp black or rice wine vinegar

8. Optional chili oil or flakes, or your favorite chili crisp

9. Toasted sesame seeds or chopped peanuts, optional

10. Chopped cilantro and/or scallion tops, optional

If your cucumbers are skinnier, you may slice off the ends and smash them whole with the side of a chef’s knife or cleaver, then cut crosswise into bite sized chunks. If they're thick and very juicy, remove ends, cut in half the long way and smash, removing seeds (which may go flying) and cut crosswise into bite sized chunks. Place in a colander over a bowl, sprinkle with salt and sugar and lightly toss, then leave for 30 minutes to drain.

Meanwhile, if using garlic, smash and mince finely. If using scapes, chop into ⅛” pieces. If using scallions, slice thinly. Once cucumbers are drained, remove to a bowl and toss with remaining ingredients to taste and serve immediately.