Step 1

Trim the ends from 12 Persian cucumbers. Cut each cucumber crosswise into 4 pieces. Transfer into a large zip-top bag and seal the bag. Gently smash the cucumbers with a rolling pin or glass bottle 5 to 8 times until the pieces are about 1/2-inch thick. Don’t over smash or your cucumbers will end up mushy.

Step 2

Transfer the cucumbers to a colander set over a large bowl. Sprinkle with 1 teaspoon of the kosher salt and toss to combine. Let sit 30 minutes.

Step 3

Remove the colander from the bowl. Pour off any accumulated liquid in the bowl. Transfer the cucumbers to the bowl. Add 1/4 cup all-purpose vinaigrette, 3/4 teaspoon black pepper, and the remaining 1/4 teaspoon kosher salt. Use your hands to gently toss everything together, making sure the cucumbers are well coated. Let sit 15 minutes to marinate.

Step 4

Taste and season with more kosher salt and black pepper if needed. Transfer the cucumbers to a serving plate with a slotted spoon. Garnish with more black pepper and serve immediately.