Wash the 2 English cucumbers and place them on the cutting board. Pound each cucumber with a meat mallet until slightly flattened and split in places.

Slice each smashed cucumber in half lengthwise. Cut the halves into 1 1/2-inch thick pieces.

Pound the cucumber pieces again to create rough, craggy surfaces. Transfer all smashed cucumber pieces to the fine-mesh strainer set over the mixing bowl.

Sprinkle 2 teaspoons salt over the cucumbers. Toss until evenly coated.

Leave the salted cucumbers to drain over the bowl for 30 minutes. Discard the drained cucumber liquid.

Add the minced small shallot and 3 tablespoons lemon juice to the serving bowl. Pour in 3 tablespoons olive oil.

Add 1/2 teaspoon dried mint and 1/2 teaspoon sumac to the dressing. Add 1/2 teaspoon black pepper.

Whisk the dressing until the olive oil and lemon juice are combined. Set the dressing aside while finishing the cucumbers.

Gently dab the drained cucumbers dry with paper towels. Add the dried cucumbers to the serving bowl over the dressing.

Toss the cucumbers with the dressing until coated. Sprinkle 2 tablespoons crumbled feta cheese over the salad.

Top the salad with 2 tablespoons toasted sesame seeds. Serve immediately for the best crunch.