15 minutes
A refreshing and tangy dish featuring smashed cucumbers and scallions on a bed of garlicky Greek yogurt, topped with granola, red pepper flakes, and a drizzle of olive oil.
Greek Yogurt, full-fat or 2 percent
cups
Garlic Clove, finely grated
each
Lemon Juice, fresh
tablespoons
to taste
Black Pepper, freshly ground
to taste
Persian cucumbers, cut into 2-inch pieces
each
Scallions, thinly sliced
each
Granola, Decidedly Not-Sweet
handful
Red Pepper Flakes, crushed, optional
pinches
drizzle
Flaky Sea Salt
sprinkle
1. Prepare Garlicky Yogurt
In a medium bowl, combine the Greek yogurt with the finely grated garlic and 1 tablespoon of lemon juice. Season this creamy mixture with a pinch of kosher salt and a few cracks of freshly ground black pepper. Stir everything together until the flavors meld into a harmonious blend. Set this aside as the base for your dish.
2. Smash Cucumbers and Scallions
Place the cucumber pieces into a large ziplock bag along with the remaining tablespoon of lemon juice and half of the thinly sliced scallions. Close the bag tightly, then use a rolling pin or skillet to gently smash the cucumbers. Aim for a texture where they start to fall apart but aren’t completely crushed—this releases their juices and enhances their flavor. Season this mixture with kosher salt and black pepper to taste.
3. Assemble and Serve
Take four bowls and evenly distribute the garlicky yogurt mixture at the bottom of each. Top with the smashed cucumber and scallion mixture, letting the juices mingle with the yogurt. Sprinkle a handful of decidedly not-sweet granola over each serving for a delightful crunch. If you like a bit of heat, add a pinch of crushed red pepper flakes. Drizzle a touch of olive oil over each bowl, and finish with a sprinkle of flaky sea salt for a final burst of flavor. Serve immediately and enjoy the refreshing blend of textures and tastes.
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