2 English cucumbers, cut into thirds
1⁄2 teaspoon salt
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground pepper

Place cucumbers on a cutting board and cover with a paper towel or clean kitchen towel. Smash with a meat mallet or heavy pot until they start to break apart. Tear into bite-size pieces and place in a colander; sprinkle with salt and stir. Let stand 10 minutes.

Meanwhile, whisk lemon juice, oil, cumin and pepper in a medium bowl.

Shake the cucumbers in the colander to drain any liquid. Turn the cucumbers out onto a clean kitchen towel and pat dry. Add the cucumbers to the dressing and toss to coat.

To make ahead: Refrigerate for up to 1 day.

Recipe from eatingwell.com