8-10 Persian cucumbers, cut into 2” pieces and smashed
1/3 small red onion, cut in very thin slices
1 ½ teaspoons honey in 1 Tablespoon boiling water to dissolve the honey
1/4 cup champagne vinegar
4 ounces feta cheese
1/4 cup pistachios, roasted + roughly chopped
1/2 cup mixed parsley + mint, torn or chopped + loosely packed
1/4 cup Pompeian Organic Robust Extra Virgin Olive Oil
Salt + pepper, to taste
- Chop persian cucumbers into 2” pieces. Lay the blade of a large knife flat on top of the cucumber piece and smash down lightly with your other hand. Repeat until the whole piece is smashed, leaving the seeds behind.
- Place the smashed cucumber pieces and red onion in a large mixing bowl. Add the honey, water mixture, champagne vinegar and salt + pepper. Toss to combine. Place bowl in the refrigerator and allow cucumbers to marinate for at least 20 minutes, tossing the mixture halfway through the time.
- Meanwhile chop the pistachios, parsley and mint.
- To serve, plate the cucumber + onion mixture, discarding any liquid. Top with chunks of feta. Sprinkle with mint, parsley and pistachios. Drizzle with Pompeian Organic Robust Extra Virgin Olive Oil. Finish with salt and pepper, to taste.