Step 1

Fry the lemons. To a medium skillet, add enough olive oil to coat with about 1/2-inch of oil (about 1/4 cup). Heat over medium until the oil starts to shimmer (but before it smokes). Carefully slide the lemon slices into the oil (if you have a splatter guard, this would be a good time to use it). Cook, tossing occasionally, until the lemon peels crisp and turn golden, 3 to 5 minutes.

Step 2

Cool the oil and lemons: Remove the skillet from the heat. Use a slotted spoon or tongs to transfer the lemons to a paper towel-lined plate, reserving the oil for the dressing. Set aside to allow both the lemon and oil to cool (you can speed this up by pouring the oil into a bowl and putting it in your fridge).

Step 3

Smash the cucumber. Cut the cucumber into large (about 2-inch) pieces. Set on a sturdy cutting board with the skin side facing you. Use a kitchen mallet (or rolling pin or the side of your knife) to lightly pound until the pieces are smashed and softened but still relatively intact.

Step 4

Mix. When the oil and fried lemon rings have cooled to room temperature, chop the lemon into small pieces. Add to a large mixing bowl along with the smashed cucumber, shallot, parsley, feta, Urfa biber, and a pinch of salt and pepper.

Step 5

Dress and serve. Add the reserved lemon olive oil to taste and toss to combine. Taste and adjust the seasoning to your liking, then serve immediately.