Ingredients
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
Instructions
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.
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.
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.
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.
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
- Serving Size: One Normal Portion
- Calories: 285