Cut the cucumbers in half lengthwise. Place them cut-side down on a cutting board and lightly smash with the flat side of a large knife or a rolling pin. You want them cracked but not pulverized. Roughly chop into 1 to 2-inch pieces.

Place the smashed cucumber pieces in a colander and sprinkle with ½ teaspoon salt. Let them sit for 10 minutes to release excess moisture. Pat dry with a clean towel or paper towel if needed.

In a large bowl, combine the drained cucumbers, red onion, feta cheese, chopped dill, and pomegranate seeds.

In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, pomegranate molasses, oregano, sea salt, and black pepper.

Pour the dressing over the salad and toss gently to coat. Cover and refrigerate for at least 30 minutes so the flavors can develop.

Just before serving, top with extra pomegranate seeds, a sprinkle of fresh dill, and a handful of crushed pistachios.