Cucumber Noodle Greek Salad
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
Method
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.