Cucumbers with Scallion Chili Oil

I really like this recipe from Chris Morocco and published at Bon Appetite. In my opinion, the resting with the salt is really the important step. I think cutting them works just as well if you don't want to get a rolling pin dirty just for a quick salad. ;)

SERVINGS: 4

Ingredients

1 pound Persian or English hothouse cucumbers
1 teaspoon kosher salt, plus more
3 scallions, sliced
3 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame seeds
Chili oil (for serving)

Preparation
ACTIVE: 10 MIN TOTAL: 20 MIN

Gently smack cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 tsp. salt. Let sit 10 minutes to drain excess liquid.

Transfer cucumbers to a medium bowl and toss with scallions, rice vinegar, and sesame seeds. Taste and adjust seasoning with salt. Drizzle with chili oil.