Cucumber Noodle Greek Salad

Cucumber Noodle Greek Salad

Spiralized cucumbers stand in for pasta in this crisp, tangy Greek salad.

Total 20 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Cucumbers are spiralized into noodles and tossed with cherry tomatoes, red onion, olives, and feta in a sharp red wine vinaigrette. It's a light, low-carb take on the classic Greek salad that works well as a side for grilled meats or a cool lunch on its own.

Ingredients

  • 2 large cucumbers, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted
  • 1/2 cup feta cheese, crumbled
  • 1/2 green bell pepper, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Trim the ends off the cucumbers and run them through a spiralizer to create noodles. Place in a colander and let drain for 10 minutes to remove excess water.

  2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, minced garlic, salt, and black pepper to make the dressing.

  3. Pat the drained cucumber noodles dry with paper towels and transfer to a large bowl.

  4. Add the cherry tomatoes, red onion, kalamata olives, and bell pepper to the bowl with the cucumber noodles.

  5. Pour the dressing over the salad and toss gently to coat all the vegetables evenly.

  6. Sprinkle the crumbled feta cheese over the top and toss lightly once more before serving immediately.

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    Cucumber Noodle Greek Salad

    Cucumbers are spiralized into noodles and tossed with cherry tomatoes, red onion, olives, and feta in a sharp red wine vinaigrette. It's a light, low-carb take on the classic Greek salad that works well as a side for grilled meats or a cool lunch on its own.

    20 min 4 servings 210 cal

    Ingredients

    • 2 large cucumbers, spiralized into noodles
    • 1 cup cherry tomatoes, halved
    • 1/2 red onion, thinly sliced
    • 1/2 cup kalamata olives, pitted
    • 1/2 cup feta cheese, crumbled
    • 1/2 green bell pepper, thinly sliced
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons red wine vinegar
    • 1 teaspoon dried oregano
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      Trim the ends off the cucumbers and run them through a spiralizer to create noodles. Place in a colander and let drain for 10 minutes to remove excess water.

    2. 2

      In a small bowl, whisk together the olive oil, red wine vinegar, oregano, minced garlic, salt, and black pepper to make the dressing.

    3. 3

      Pat the drained cucumber noodles dry with paper towels and transfer to a large bowl.

    4. 4

      Add the cherry tomatoes, red onion, kalamata olives, and bell pepper to the bowl with the cucumber noodles.

    5. 5

      Pour the dressing over the salad and toss gently to coat all the vegetables evenly.

    6. 6

      Sprinkle the crumbled feta cheese over the top and toss lightly once more before serving immediately.