Greek Cucumber Noodle Salad Recipe

There are some recipes that just feel like a sigh of relief on a hot day, and this Greek Cucumber Noodle Salad is exactly that. I first threw this together during a sweltering summer week when the thought of turning on the stove, or even the microwave, was completely unbearable. My family, initially skeptical of “noodles” made from a cucumber, was instantly won over. The sheer freshness of it all—the crisp, cool cucumber spirals, the juicy burst of cherry tomatoes, the salty punch of feta and olives—was an immediate hit. It’s become our go-to for everything from quick weeknight dinners when we’re short on time to a show-stopping, vibrant side dish for weekend barbecues. It looks incredibly impressive, tastes like a Mediterranean vacation in a bowl, and the best part? It comes together in minutes with absolutely no cooking required. This isn’t just a salad; it’s a solution to the summer mealtime slump, and I’m so excited to share it with you.

The Ultimate Greek Cucumber Noodle Salad: A Refreshing No-Cook Masterpiece

Welcome to your new favorite summer recipe! This Greek Cucumber Noodle Salad takes all the classic, beloved flavors of a traditional Greek salad and gives them a light, modern, and incredibly fun twist. Instead of a base of lettuce, we use a spiralizer to create long, elegant noodles from crisp, cool cucumbers. These “coodles” are the perfect vehicle for a zesty, herbaceous Greek dressing and a vibrant mix of classic ingredients.

This dish is naturally low-carb, gluten-free, and packed with hydrating vegetables, making it a healthy choice that doesn’t compromise on flavor. It’s the epitome of fresh, fast, and fabulous food.

Why This Recipe Will Become a Staple in Your Kitchen

Before we dive into the details, let’s talk about why this Greek Cucumber Noodle Salad is truly special. It’s more than just a mix of vegetables; it’s a versatile and satisfying meal that checks all the boxes.

• Incredibly Refreshing: The high water content in the cucumber noodles makes this salad exceptionally hydrating and cooling, perfect for warm weather.
• No-Cook and Super Fast: From start to finish, you can have this stunning salad on the table in about 20 minutes. It’s the ideal solution for busy weeknights or when you want a delicious meal without heating up the kitchen.
• Healthy and Diet-Friendly: This salad is a powerhouse of nutrients. It’s naturally gluten-free, low in carbohydrates, and can easily be adapted for keto or vegan diets. It’s packed with vitamins, minerals, and healthy fats.
• Visually Stunning: The long green spirals of cucumber, dotted with bright red tomatoes, deep purple olives, and creamy white feta, make for a beautiful presentation. It’s a dish that’s as pleasing to the eye as it is to the palate.
• Endlessly Customizable: Think of this recipe as a fantastic starting point. You can easily add proteins, other vegetables, or different herbs to make it your own. We’ll explore plenty of variations further down!

Complete Recipe: Greek Cucumber Noodle Salad

Here is everything you need to create this vibrant and flavorful salad. The ingredients are broken down into two parts: the salad itself and the tangy homemade Greek dressing that brings it all together.

Ingredients for the Salad

• Cucumbers: 2 large English or seedless cucumbers (about 1.5 lbs / 700g total)
• Cherry Tomatoes: 1 pint (about 2 cups / 300g), halved
• Red Onion: ½ medium red onion, very thinly sliced
• Kalamata Olives: ¾ cup, pitted and halved
• Feta Cheese: ¾ cup (about 4 oz / 115g), crumbled or cubed from a block
• Fresh Dill: ¼ cup, finely chopped (optional, but highly recommended)
• Fresh Mint: 2 tablespoons, finely chopped (optional, for extra freshness)

Ingredients for the Zesty Greek Dressing

• Extra Virgin Olive Oil: ½ cup
• Red Wine Vinegar: ¼ cup
• Lemon Juice: 2 tablespoons, freshly squeezed (from about 1 lemon)
• Dijon Mustard: 1 teaspoon
• Garlic: 1 large clove, minced or pressed
• Dried Oregano: 1 teaspoon
• Sea Salt: ½ teaspoon, or to taste
• Black Pepper: ¼ teaspoon, freshly cracked, or to taste

Essential Equipment

While you don’t need a professional kitchen, a few key tools will make preparing this salad much easier and more enjoyable.

• Spiralizer: This is the star tool for creating the cucumber noodles. A handheld or countertop spiralizer will work. If you don’t have one, see the FAQ section for alternatives.
• Large Mixing Bowl: You’ll need a spacious bowl to toss all the ingredients together without making a mess.
• Small Jar or Whisk: For making the dressing. A mason jar with a lid is perfect for shaking the dressing to emulsify it. Alternatively, a small bowl and a whisk work just as well.
• Sharp Knife and Cutting Board: For chopping the tomatoes, onion, olives, and herbs.

Step-by-Step Instructions

Follow these simple steps to create a perfect Greek Cucumber Noodle Salad every time. The process is quick and straightforward.

Step 1: Prepare the Cucumber Noodles

Wash and dry your cucumbers thoroughly. There’s no need to peel them, as the green skin adds color, texture, and nutrients. Trim off the ends. Secure one cucumber in your spiralizer and, using the blade that creates spaghetti-sized noodles, process the cucumber into a large bowl. Repeat with the second cucumber. Once all the cucumber noodles are in the bowl, you can gently pat them with a paper towel to absorb some of the excess moisture. This is a key step to prevent a watery salad.

Step 2: Prepare the Remaining Salad Ingredients

To the bowl with the cucumber noodles, add the halved cherry tomatoes, the thinly sliced red onion, the halved Kalamata olives, and the crumbled feta cheese. If you’re using fresh dill and mint, add them now as well. Be gentle as you add the ingredients to avoid breaking up the cucumber noodles.

Step 3: Make the Zesty Greek Dressing

In a small mason jar or a bowl, combine all the dressing ingredients: extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. If using a jar, seal the lid tightly and shake vigorously for about 30 seconds until the dressing is well combined and emulsified. If using a bowl, whisk everything together until smooth.

Pro Tip: Taste the dressing and adjust the seasoning if needed. You might prefer it a bit more salty, more acidic (add a splash more vinegar or lemon), or more herbaceous.

Step 4: Dress and Toss the Salad

Pour about three-quarters of the dressing over the salad ingredients in the large bowl. Using tongs or two large forks, gently toss everything together until the cucumber noodles and other vegetables are evenly coated in the dressing. Be careful not to over-mix, as this can make the cucumbers release more water.

Step 5: Serve Immediately

For the best texture and flavor, serve the Greek Cucumber Noodle Salad immediately after tossing it with the dressing. You can garnish with an extra sprinkle of feta cheese, a few whole Kalamata olives, or a sprig of fresh dill.

Nutrition Facts

Please note that these values are an estimate and can vary based on the specific ingredients and portion sizes used.

• Servings: 4 main course servings or 6 side dish servings
• Calories per Serving (approximate for 6 servings): 285 kcal

This salad is rich in healthy fats from the olive oil and feta, packed with Vitamin C from the tomatoes and lemon, and provides a good source of fiber.

Preparation Time

This is one of the quickest and most rewarding recipes you can make!

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes

A Deep Dive into the Core Ingredients

The beauty of this salad lies in the quality and synergy of its simple ingredients. Let’s explore what makes each component so special and how to choose the best options.

The Cucumber: The Noodle Foundation

The cucumber is the star of the show. Using it as a “noodle” transforms the entire dish.

• Best Type of Cucumber: English cucumbers (also known as hothouse or seedless cucumbers) are the ideal choice. They have thin, palatable skin, very small seeds, and a lower water content than standard field cucumbers. This means your noodles will be firmer and your salad less watery. Persian cucumbers also work well, though you’ll need more of them as they are smaller.
• The Spiralizing Process: A countertop spiralizer with a suction base offers the most stability and produces the most uniform noodles. Handheld spiralizers are great for smaller jobs and storage. Use a blade that creates a “spaghetti” or “fettuccine” thickness.
• Managing Water Content: Cucumbers are over 95% water. To prevent a soggy salad, it’s crucial to manage this. After spiralizing, let the noodles sit for a few minutes and then gently pat them with paper towels. Some recipes suggest salting the cucumber noodles and letting them drain in a colander for 20-30 minutes. While effective, this can soften the noodles too much for my taste. I find a simple pat-down is sufficient if you plan to serve the salad immediately.

The Tomatoes: Bursts of Sweet Acidity

Tomatoes add sweetness, a juicy texture, and a beautiful pop of color.

• Cherry vs. Grape Tomatoes: Both are excellent choices. Cherry tomatoes are typically juicier and sweeter, while grape tomatoes are a bit meatier and have a firmer texture, meaning they hold up slightly better in the salad. The choice is purely preferential.
• Ripe is Right: Use tomatoes that are ripe but still firm to the touch. Overripe tomatoes will become mushy and release too much liquid into the salad.

The Feta Cheese: Salty, Creamy Goodness

Feta cheese provides that essential salty, briny, and creamy element that is quintessentially Greek.

• Block vs. Crumbled: Always, always buy feta cheese in a block, preferably packed in brine. Pre-crumbled feta is often coated with anti-caking agents that give it a dry, powdery texture and a less robust flavor. Crushing a block of feta with your hands or a fork will give you a much creamier and more flavorful result.
• Sheep’s Milk vs. Cow’s Milk: Traditional Greek feta is made from sheep’s milk (or a blend of sheep and goat’s milk). It tends to be creamier and has a more complex, tangy flavor. Feta made from cow’s milk is also widely available and is generally milder. For the most authentic taste, seek out sheep’s milk feta.

The Olives: A Briny, Bold Punch

Olives are non-negotiable in a Greek salad. They add a deep, savory, and briny flavor that cuts through the richness of the cheese and oil.

• Kalamata is King: Kalamata olives are the classic choice for a reason. Their rich, fruity, and slightly smoky flavor is unparalleled. They have a distinctive almond shape and deep purple color.
• Pitted for Convenience: Buy pitted Kalamata olives to save yourself a lot of time and effort. Simply slice them in half before adding them to the salad.

How to Serve Your Greek Cucumber Noodle Salad

This salad is incredibly versatile. Here are some of my favorite ways to serve it, using lists and bullet points for clarity:

• As a Light and Healthy Lunch:
  • Serve a generous portion on its own in a large bowl.
  • Pair it with a side of whole-wheat pita bread or gluten-free crackers for dipping.
• As an Elegant Side Dish:
  • This salad is the perfect accompaniment to grilled or roasted proteins. It cuts through the richness of the meat beautifully.
  • Excellent Pairings Include:
    • Grilled Chicken Souvlaki
    • Pan-Seared Salmon or Halibut
    • Grilled Lamb Chops
    • Roasted Lemon Herb Chicken
    • Shrimp Skewers
• For a Potluck or Barbecue:
  • Arrange the salad on a large platter for a stunning presentation.
  • Keep the dressing separate and toss just before serving to maintain maximum freshness and crunch. This makes it easily transportable.
• As a Healthy Appetizer:
  • Serve smaller portions in lettuce cups (butter lettuce or romaine hearts work well) for a fun, handheld appetizer.
  • Spoon into small glasses or jars for an elegant, individual presentation.
• To Create a More Substantial Meal:
  • Toss in a can of drained and rinsed chickpeas or white beans for added plant-based protein and fiber.
  • Top with shredded rotisserie chicken for a quick and easy protein boost.
  • Serve over a bed of quinoa for a complete and filling grain bowl.

Additional Tips for Salad Perfection

Here are five extra tips to ensure your Greek Cucumber Noodle Salad is absolutely perfect every time.

1. Don’t Dress It Too Early: This is the most important rule. Cucumbers release water when they come into contact with salt and acid from the dressing. For the crispiest, crunchiest salad, toss it with the dressing right before you plan to serve it. If you need to prep ahead, keep the dressing and the salad components separate.
2. Chill Your Ingredients: For the most refreshing experience, make sure your cucumbers and tomatoes are well-chilled before you start. A cold salad on a hot day is pure bliss. You can even chill your serving bowl for an extra touch.
3. Don’t Skimp on Fresh Herbs: While the recipe lists dill and mint as optional, they elevate the salad from great to extraordinary. The fresh, grassy flavor of dill and the cool notes of mint add layers of complexity that complement the other ingredients perfectly. Fresh parsley is another wonderful addition.
4. Mellow the Red Onion: If you find the flavor of raw red onion too sharp or overpowering, you can easily mellow it. After slicing the onion very thinly, place the slices in a small bowl of cold water for 10-15 minutes. Drain them well and pat them dry before adding them to the salad. This will soften their pungent bite while keeping their satisfying crunch.
5. Use a High-Quality Olive Oil: Since the dressing is uncooked and a major flavor component, the quality of your extra virgin olive oil really matters. Choose a cold-pressed, extra virgin olive oil with a fruity, slightly peppery flavor. It will make a noticeable difference in the final taste of your salad.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making this Greek Cucumber Noodle Salad.

1. Can I make this salad ahead of time?

This salad is best enjoyed fresh. However, you can absolutely do the prep work ahead of time to make assembly a breeze. Here’s how:

• The Night Before: Spiralize the cucumbers and store them in an airtight container with a paper towel at the bottom to absorb moisture. Chop all the other vegetables (tomatoes, onion) and crumble the feta, storing them in separate airtight containers in the refrigerator. Make the dressing and store it in a sealed jar in the fridge.
• When Ready to Serve: Simply combine all the prepped ingredients in a large bowl, give the dressing a good shake (it will separate), and toss everything together.

2. I don’t have a spiralizer. What are some alternatives?

No spiralizer? No problem! You can still enjoy this salad. Here are a few great alternatives to create “noodles” or ribbons:

• Vegetable Peeler: Use a standard vegetable peeler to create long, thin, wide ribbons of cucumber. Run the peeler down the length of the cucumber, rotating as you go.
• Julienne Peeler: A julienne peeler is an inexpensive handheld tool that creates thin, spaghetti-like strands, similar to a spiralizer.
• Mandoline Slicer: If you have a mandoline with a julienne blade, it will work perfectly for making long, uniform strands. Please use the handguard and be extremely careful.
• By Hand: You can simply chop the cucumber into small, bite-sized pieces for a more traditional “chopped” Greek salad feel.

3. Is this Greek Cucumber Noodle Salad keto-friendly?

Yes, absolutely! This salad is naturally very low in carbohydrates, making it an excellent choice for a ketogenic diet. Cucumbers, tomatoes, and onions are all low-carb vegetables. The dressing is based on healthy fats from olive oil, and feta cheese is a great keto-friendly protein and fat source. To be precise, check the carb count of your specific ingredients, but it fits perfectly within a keto lifestyle.

4. My salad turned out watery. What did I do wrong?

A watery salad is the most common issue with cucumber-based salads. There are a few likely culprits:

• You dressed it too early: As mentioned in the tips, the salt in the dressing draws water out of the cucumbers. Always dress the salad just before serving.
• You didn’t pat the noodles dry: After spiralizing, cucumbers will have a lot of surface moisture. A quick but gentle pat-down with paper towels can make a big difference.
• You used the wrong type of cucumber: Field cucumbers with large, watery seeds will result in a soggier salad. Stick to English or Persian cucumbers for the best results.

5. How long will leftovers last in the refrigerator?

Unfortunately, this salad does not store well once it has been dressed. The cucumbers will become soft and release a significant amount of water, making the salad limp and soggy within a few hours. If you do have leftovers, you can store them in an airtight container in the fridge for up to 24 hours, but be prepared for a much softer texture. It will still be edible, but it won’t have the crispness of the freshly made salad. The best strategy is to only dress the amount of salad you plan to eat immediately.

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