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–+ servings

Cucumber Noodle Greek Salad

This Greek salad is a great way to use the delicious cucumber that is in season!
Course Appetizers and Snacks, Salad, Side Dish
Cuisine Gluten Free, Greek, Mediterranean
Keyword Meal prep, Party, Salad, Spring, Summer
Condition Diabetes, Gluten Free, Nut Free, PCOS, Vegetarian
Servings 8 Servings
Author Amaris Galik

Ingredients

Dressing

  • 2 Tbsp lemon juice
  • 2 Tbsp balsamic vinegar
  • 3 Tbsp olive oil
  • 1 clove garlic minced
  • pinch salt and pepper
  • 1/2 tsp oregano dried
  • 1 oz feta cheese crumbled

Salad

  • 2 cucumber seedless/English
  • 1/2 red onion
  • 10 tomato cherry, halved
  • 1 jar artichokes marinated hearts, coarsely chopped and drained
  • 1/2 cup olives black or Kalamata olives cut in half
  • 3 oz feta cheese
  • 1/2 lemon juiced
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 1/2 cup Greek dressing or homemade dressing

Instructions

Dressing

  • Mix lemon juice, balsamic vinegar, olive oil, garlic, salt, pepper, oregano, and feta cheese in a small bowl and set aside.

Salad

  • Rinse off cucumbers.
  • Noodle-fy the cucumber by using a spiralizer, mandoline, julienne peeler, or a standard vegetable peeler (for wide noodles).
  • Take the cucumber noodles and spin in a salad spinner to remove excess water from the cucumbers. Place in a large mixing bowl.
  • Add the chopped onions, tomatoes, artichokes, and olives to the bowl of cucumbers and mix.
  • Mix in the feta, lemon juice, garlic, salt, and pepper.
  • Pour half of the dressing and toss. Save the rest of the dressing for individual use if desired. Enjoy right away or store covered in the refrigerator.

Nutrition

Carbohydrates: 9g | Protein: 4g | Fat: 13g | Sodium: 455mg | Potassium: 247mg | Fiber: 2g