As June arrives and temperatures begin their steady summer climb, it’s time to rethink how we beat the heat from the inside out.

Luckily, the calendar has provided the perfect blueprint for staying refreshed, because June is officially National Cucumber Month! With the summer sun beating down, there is no better time to celebrate a produce staple that has been prized for its incredible cooling properties since ancient times.

The pinnacle of this month-long celebration happens on June 14 with National Cucumber Day. It's a timely reminder of why the old phrase "cool as a cucumber" is actually backed by science: Cucumbers are roughly 95% water, making them nature's ultimate hydration defense against scorching summer heat indexes.

When a humid afternoon leaves you feeling drained, skipping a heavy, hot meal in favor of a crisp, refreshing cucumber dish can help lower your internal thermostat and keep you energized without ever having to turn on the stove.

Featured Recipe: Crisp Summer Smashed Cucumber Salad

Beat the Heat Tip: "Smashing" the cucumbers breaks open their cellular walls, allowing them to absorb the tangy dressing much better than standard smooth slices. It’s the ultimate hydrating side dish for a backyard barbecue!

• Prep time: 15 minutes
• Chill time: 10 minutes
• Servings: 4

Ingredients

• 2 large English cucumbers (or 5 Persian cucumbers)
• 1 tsp coarse sea salt (essential for drawing out excess moisture)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp extra virgin olive oil (or toasted sesame oil for a nutty flavor)
• 1 clove garlic, finely minced or grated
• 1 tbsp fresh dill (or cilantro), chopped
• Optional: A pinch of red pepper flakes for a touch of contrast heat

Instructions

1. Smash the Cukes: Place the cucumbers on a sturdy cutting board. Using the flat side of a chef’s knife or a rolling pin, gently smack the cucumbers along their length until they split open and bruise slightly.
2. Chop and Salt: Cut the smashed cucumbers crosswise into bite-sized pieces. Toss them into a colander with the sea salt and let them drain for 10 minutes. This step extracts excess water and ensures your salad stays ultra-crisp instead of soggy.
3. Whisk the Dressing: In a medium bowl, whisk together the vinegar, oil, minced garlic, and red pepper flakes (if using).
4. Toss and Serve: Lightly pat the drained cucumbers dry with a paper towel, add them to the dressing bowl, and toss well to coat. Stir in the fresh herbs right before serving.

Chef's Note: For maximum refreshment on a scorching June day, pop the finished salad into the refrigerator for 20 minutes before serving to give it an extra icy crunch!