Step 1

Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.

Step 2

Meanwhile, mix 3 Tbsp. vinegar, 1 tsp. honey, a generous pinch of salt, and 3 Tbsp. water in a medium bowl to combine. Add onion and toss to coat. Let sit until softened, at least 5 minutes.

Step 3

Whisk 3 Tbsp. oil, remaining 3 Tbsp. vinegar, and remaining ½ tsp. honey in a medium bowl to combine; season dressing with salt and pepper.

Step 4

Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Drain onions; top cucumbers with pickled onions and mint leaves.

Step 5

Do Ahead: Onions can be pickled 3 days ahead. Cover and chill.Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen