Trim the ends off 1 ½ pounds Persian or seedless mini cucumbers and slice the cucumbers in half lengthwise. Using the flat side of a large chef’s knife or cleaver, press down to crush the entire length of the cucumbers. Do not press so hard that they turn to mush. Slice crosswise on a slight diagonal into ½-inch thick slices (about 5 cups).

Transfer the cucumbers to a colander set over a large bowl. Sprinkle with 1 teaspoon of the kosher salt and toss to combine. Let sit for 30 minutes. Meanwhile, prepare the remaining ingredients.

Juice 1 medium lemon until you have 2 tablespoons. Add to a small bowl. Thinly slice 1 small shallot (about ⅓ cup) and add to the bowl. Stir to coat. Let sit until the cucumbers are ready.

Place 3 ounces feta cheese in a medium bowl. Mash with a fork until you have tiny crumbles. Pick the leaves from 1 small bunch fresh mint and coarsely chop until you have ¼ cup, plus more for garnish if desired. Add to the feta. Coarsely chop 2 tablespoons shelled pistachios.

When the cucumbers are ready, add to the bowl of feta. Add 2 tablespoons olive oil, 1 teaspoon ground sumac, the remaining ¼ teaspoon kosher salt, a few grinds black pepper, the shallot mixture, and mint. Gently toss until the cucumbers are fully coated. Let sit for 15 minutes at room temperature.

When ready to serve, garnish with the pistachios and more mint if desired.