Cool As a Cucumber Persian cucumbers with their crisp, crunchy texture and thin, tender skin, are prime for summer salads and stir-frying.

A spicy and tart jalapeño-tomatillo dressing gives this crunchy cucumber salad a kick. The craggy edges of the smashed cucumbers trap the dressing for a pop of flavor in every bite.

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Crushed Cucumber Salad with Tomatillo Dressing

ACTIVE 15 MIN; TOTAL 30 MIN; SERVES 6

Toss the cucumber pieces with salt to thoroughly season them while also drawing out excess moisture.

DRESSING

1/3 cup canola oil

1 jalapeño chile, halved and seeded, if desired

1 tomatillo, husk removed, quartered

1 small garlic clove

2 Tbsp. fresh lime juice

SALAD

2 lb. Persian cucumbers (about 16 cucumbers), halved lengthwise

2 Tbsp. kosher salt

1/3 cup salted roasted pepitas, roughly chopped

11/2 oz. queso fresco, crumbled (about 1/3 cup)

Fresh cilantro leaves, for garnish

1. Make the dressing: Combine oil, jalapeño, tomatillo, garlic, and lime juice ina blender; process until smooth, about 1 minute. Set dressing aside.

2. Make the salad: Working with 1 cucumber half at a time, place cucumber, cut side down, on a cutting board; using the bottom of a heavy skillet or pot, lightly crush cucumber. Repeat process with remaining cucumber halves. Cut smashed cucumbers on a diagonal into ½-inch-thick slices. Transfer cucumber pieces to a large bowl, and toss with salt until well coated. Let stand for 15 minutes.

3. Transfer cucumber pieces to a colander, and rinse with cold water; drain well. Toss together cucumbers and 6 tablespoons dressing in a large bowl; reserve remaining dressing for another use (see Note). Top cucumber mixture with pepitas and queso fresco; garnish with cilantro leaves. Serve immediately. -YARA

HERRERA, HELLBENDER, NEW YORK CITY

MAKE AHEAD Dressing can be stored in an airtight container in the refrigerator for up to 2 days; whisk well before using.