Step 1

Place the cucumbers in a large ziptop bag and smash them with a heavy skillet. Chop into 3/4-inch pieces, place in a colander with a pinch of salt and let sit for 30 minutes.

Step 2

Meanwhile, in a large bowl, combine the lemon juice and onion and let sit until the cucumbers are ready.

Step 3

Add the cucumbers to the bowl with the onion. Toss with the mint, olive oil, za'atar, radishes and a few turns of pepper. Refrigerate for at least 30 minutes before serving.