June 13, 2023

Crushed Cucumber Salad

Recipe: Cory Vitiello

“When I started out cooking at Scaramouche in the late ’90s, this often appeared as part of our staff meal before the shift started. Depending on who was cooking, you’d get flavors and dishes from all over the world. We’d gather together every night before the craziness in the kitchen began to enjoy a civilized moment together. This was always one of my favorite sides, made by an old friend.” – Cory Vitiello


  • 6 Persian cucumbers or 1 English cucumber
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 1½ tsp sugar
  • 1 tsp kosher salt
  • 1 clove garlic, minced
  • ½ cup coarsely chopped cilantro
  • 2 Tbsp mixed black and white sesame seeds
  • 1 Tbsp of your favorite chili oil, for garnish


Yield: Serves 4

  1. Using a rolling pin or a heavy wooden spoon, lightly crush the cucumbers with enough force to split them somewhat. Give them a quarter turn and bash them again.. You’re not looking to pulverize the cucumbers, just bruise them a bit. Cut the cucumbers into 1-inch pieces on a bias.
  2. For the dressing, in a large bowl, combine the vinegars, sesame oil, soy sauce, sugar, salt, and garlic. Toss the cucumbers in the dressing to coat, then garnish with cilantro and sesame seeds.

Paula Wilson


Excerpted from Dad in the Kitchen: Over 100 Delicious Family Recipes You’ll Love to Make and They’ll Love to Eat by Cory Vitiello and Chris Johns. © 2023 Cory Vitiello and Chris Johns. Photographs by Paula Wilson. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.