Let me just start off this post by confessing something. Yes, I did indeed eat the whole bowl of this salad!! I just could not help myself it was so crisp and refreshing. With summer in full swing the heat really gets to you and appetites (well at least mine) shrinks to nothing. Nothing sounds good besides a nice cold refreshing bevvie! ; )
Now I love a traditional Greek salad, but I wanted to bust out the spiralizer and try something different. Cucumber is so light and refreshing in summer that replacing lettuce with spiralized cucumber really transformed this dish. It’s like eating a cool crisp noodle salad but made out of cucumber! The saltiness of the Kalamata olives and feta cheese mixed with the cool creaminess of the sourcream and dill, uggh yummm I might have to make another batch this weekend….
This is the perfect side for your summer meals or add some grilled chicken to it to add some protein to the mix. But be careful or you might find yourself eating the entire batch like I did! ; )
Enjoy!
Ingredients:
- 1 English cucumber
- 1/3 cup grape tomatoes, halved
- 10 pitted kalamata olives, halved
- ¼ Cup red onion, diced
- Juice of 1 lemon
- 4 Tbsp light Sour Cream
- 1/3 Cup Fresh Dill Chopped or 2 tsp dried dill
- 2 oz Feta, crumbled
- ½ tsp sea salt or more to taste
- ½ tsp freshly ground black pepper or more to taste
Directions:
Spiralize the cucumber using the chipper blade on the Paderno spiralizer. Cut the strands into smaller pieces, about 5 inches long so it’s easier to eat, unless you would like to slurp it up like spaghetti (which is totally normal in my book! : )). If you don’t have a spiralizer, you can just dice the cucumbers with a knife into small cubes. Place cucumber on a paper towel to soak up some extra moisture for about 10 minutes.
Place the cucumber in a large bowl along with the tomatoes, olives and red onion.
In a separate bowl whisk together the sour cream, lemon juice, dill, salt and pepper.
Pour over the cucumber mixture and gently fold in the dressing.
Plate the salad and sprinkle crumbled feta on top of salad.
- 1 English cucumber
- 1/3 cup grape tomatoes, halved
- 10 pitted kalamata olives, halved
- ¼ Cup red onion, diced
- Juice of 1 lemon
- 4 Tbsp light Sour Cream
- 1/3 Cup Fresh Dill Chopped or 2 tsp dried dill
- 2 oz Feta, crumbled
- ½ tsp sea salt or more to taste
- ½ tsp freshly ground black pepper or more to taste
- Spiralize the cucumber using the chipper blade on the Paderno spiralizer.
- Cut the strands into smaller pieces, about 5-6 inches long so it’s easier to eat. If you don’t have a spiralizer, you can just dice the cucumbers with a knife into small cubes.
- Place cucumber on a paper towel to soak up some extra moisture for about 10 minutes.
- Place the cucumber in a large work bowl along with the tomatoes, olives and red onion.
- In a separate bowl whisk together the sour cream, lemon juice, dill, salt and pepper.
- Pour over the cucumber mixture and gently fold in the dressing.
- Plate the salad and sprinkle crumbled feta on top of salad.
Ive never thought of spiraling my greek salad! Brilliant!
Me either Michele! I am going to try other veggies to spiralize for salads like carrots!
Ive never thought of spiraling my greek salad! Brilliant!
My kinda salad! Looks absolutely delicious and satisfying!
Thank you Shannon! You can make a meal out of it and add some rotisserie or grilled chicken! Super delicious and satisfying.
This sounds very refreshing!
Thanks Sasha! It is a great summer salad option.